Bruschetta Chicken Pasta

Combine Plum Tomatoes (5), Onion (1), Fresh Basil (1/3 cup), Garlic (4 cloves), Balsamic Vinegar (1 Tbsp), Olive Oil (1 Tbsp), and Salt (1 pinch) in a food processor and pulse them together a bunch of times. It should still have a lot of texture and not be pureed. Set the mixture aside.

Bring a pot of water to a boil. Salt the boiling water for the pasta generously and cook the Linguine (1 lb) in it for 8-10 minutes, until tender.

Heat the Olive Oil (1 dash) and Balsamic Vinegar (1 dash) in a large skillet with deep sides, then brown the Chicken Tenders (2 lb) in it until cooked through, 5-7 minutes.

When the chicken is cooked, pour in the bruschetta mixture and let it all cook together for 10 minutes or so, stirring occasionally.

Drain the pasta and toss it with the chicken and sauce. Stir in the Grated Parmesan Cheese (4 Tbsp) and Butter (1 Tbsp) to give it a nice finish.

Scoop into pretty bowls and garnish with Fresh Basil (to taste) and Grated Parmesan Cheese (to taste). Serve immediately and enjoy!