Prepare chicken breasts. If the chicken breasts are thick, slice through lengthwise.

Make a marinade of olive oil and balsamic vinegar, using 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, chopped garlic.

Allow chicken breasts to sit out for one hour with marinade brushed on them. You don't have to do this. You could just proceed with putting chicken in oven, but this does add extra tenderness to white meat chicken.

Preheat oven to 350. Put water on to cook pasta.

Put chicken breasts on one side of sheet pan, grape tomatoes on other side. Toss tomatoes with a small amount of olive oil.

Bake in oven at 350 for approximately 20 minutes, checking at 10 for internal temperature of chicken, which should be at 165 degrees F to be safe. Turn chicken breasts over. Tomatoes will burst open on their own.

Cook pasta according to directions.

Drain pasta. Toss with olive oil. Immediately add greens while pasta is hot.

Season with salt and pepper.

Cut chicken breast across about an inch each and add to pasta.

Add in basil or parsley.

If you feel the pasta needs more zing, drizzle some very good balsamic vinegar or a squeeze of lime to add in some acid and don't forget to salt.