- 1 (12 ounce) box Barilla® Pronto™ Spaghetti
- 3 cups cold water
- 2 cups cooked, cubed chicken breast
- 1 cup cherry tomatoes, halved
- 3 tablespoons balsamic vinegar
- 1/2 cup shredded Asiago cheese
- 5 basil leaves, cut chiffonade style
- Salt and black pepper to taste
- Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
- After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
- Remove from heat.
- Fold in cheese and sprinkle with basil. Serve immediately.