Tonight was a “What on earth should I make for dinner?” kind of night. After a weekend of everyone in the house having colds and not making it to the grocery store, options were limited. So, I improvised and made up a new recipe. The husband says it’s worthy of sharing since to get a similar dish, you would have to go to a restaurant and pay a small fortune.
Balsamic Chicken and Tomato Pasta
You will need:
4 fresh tomatoes diced
1 chicken breast (cut into small pieces)
Aprx. 1/2 cup olive oil
8 oz (uncooked) pasta
1 1/2 tbsp. Pesto
Handful of olives (kalamata’s taste best, but regular old black olives will do)- diced
1/3 cup parmesan cheese
1/3 cup balsamic vinegar
dash of thyme
1. While pasta is cooking, cook chicken with some of the olive oil, some of the balsamic vinegar, and the thyme. Then, over low heat, add tomatoes, pesto, remaining olive oil, remaining balsamic vinegar, parmesan cheese and olives. Heat just until hot enough to serve.
2. Pour sauce into drained pasta, mix, and enjoy! Serves two adults and two children with healthy appetites 
I didn’t get a picture before it was gone, so if anyone else wants to send a photo of theirs, that would be cool, otherwise, it will have to wait until I make it again
So, I reduced this reipce by eyeballing the measurements for 2 people, so my shot at it was probably way off from someone doing this properly. However, this turned out so well. We substituted the Heavy Cream with Soya Cream which started as an educated guess as to what the quantity should be, which turned into a good squirt of the box.I hope the next time I do this one, it turns out as well.