Independence Pasta

My sister introduced me to this dish, which happens to be an explosion of all good things with every bite. I love it! I took liberty to tweak it to my preferences but how she does is always just as good. She marinades her chicken in Caesar dressing instead of balsamic vinegar, and doesn't saute her onions, I prefer mine a little less potent.
Either way, your salivary glands will still be pleased.

Independence Pasta (serves 6-8)

Ingredients:

• 1 lb Pasta, any variety, cooked
  
• Cardini's brand Caesar dressing
  
• 2-3 chicken breasts
• Balsamic vinegar
• 1 pt cheery tomatoes, halved length wise
• 1/2 red onion, cut in thin strips about 1/2 in long
• 2 c. fresh basil leaves, slightly chopped
• Parmesan cheese, grated
• Olive oil
• 1 clove garlic
  

Cooking Directions:
Cut chicken into chunks and place in oven dish. Pour balsamic vinegar mixed with a little olive oil over chicken to cover. Marinade at least 1-2 hours. Bake at 350 about 20 or until it's almost done. Remove from oven.

In large sauce pan, add onion and garlic to 1 Tbsp olive oil. Cook about 2 min, until onions begin to soften. Add tomato and chicken and cook 1 min. Remove from heat, add pasta, basil, and 1/2 c. dressing. Stir to coat, add more dressing according to taste. Stir in generous amount of Parmesan cheese, and serve.