Ingredients:
2 boneless, skinless chicken breasts, grilled and sliced
1 pound penne pasta
2 cups cherry tomatoes, halved
1/4 cup red onion, finely chopped
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup balsamic vinegar
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Directions:
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cherry tomatoes, red onion, garlic, and basil. Add balsamic vinegar and olive oil. Season with salt and pepper, and toss to combine.
In a large skillet over medium heat, combine the cooked pasta with the tomato mixture. Heat through, stirring gently.
Add the grilled, sliced chicken to the skillet and toss to combine.
Serve the pasta in bowls, topped with grated Parmesan cheese.