Balsamic Veggie and Chicken Pasta

6 oz linguini noodles, uncooked
8 oz boneless skinless chicken breast
1/4 cup minced garlic
1 cup chopped onions
1 cup sliced zucchini
1 cup chopped red peppers
2 cups reduced sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons dried basil
1 teaspoon cornstarch
1 cup grape tomatoes, cut in half
1 cup shredded mozzarella

Cook the pasta according to the directions on the box.
In a large pan, cook the chicken, garlic, onions and zucchini until the vegetables are tender and the chicken starts turning golden brown. In a measuring cup, combine the chicken broth, balsamic vinegar, basil, and corn starch (make sure the corn starch is completely dissolved into the liquids). Pour into the pan with the chicken and bring it to a boil. Turn the heat down and cook for a few minutes, stirring often. When the sauce starts to thicken, add the tomatoes and cheese. Continue to cook until the sauce starts to stick to the noodles.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user MGWIFE.