Chicken bruschetta pasta recipe

Pasta and macaroni Italian cuisine

1 pound boneless, skinless chicken breasts (2 or 3) Salt and pepper 12 ounces dry angel hair pasta 4 large tomatoes, halved, deseeded, and cut into ¼-inch wide pieces 4 cloves garlic, peeled and finely chopped one ⅔-ounce package fresh basil, stems removed and roughly chopped 2 teaspoon olive oil 1 teaspoon balsamic vinegar ¼ cup freshly grated Parmesan cheese