1 pound boneless, skinless chicken breasts
3/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
4 garlic cloves, minced
1 teaspoon dried basil
kosher salt and pepper
1 pound spiral pasta, cooked (or your favorite cut, like penne, etc)
12 to 16 ounces grape or cherry tomatoes, cut in half
8 ounces fresh mozzarella, I like ciliegine, balls cut in half if you wish
1 large handful fresh basil, about ⅔ cup basil leaves, chopped or chiffonade