Caprese Tri-Color Rotini

Ingredients:
1 pint of colorful small tomatoes (usually grape tomatoes but in the summer they are also green and orange)
1 box of tri color rotini pasta
1/4 cup of olive oil
1/4 cup of chicken stock
3 TBSP balsamic vinegar
salt
pepper
1 tsp red pepper flakes
1 TBSP italian seasoning
1 TBSP garlic salt
3 garlic cloves
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 cup of fresh mozzarella, cubed or shredded
2 TBSP butter
3 small boneless skinless chicken breasts

Directions:
1. Boil pasta according to directions, drain and reserve
2. Season chicken with a little salt, pepper and italian seasoning
3. Heat 1 TBSP olive oil in a pan and then add the chicken.  Cook on medium for about 3-4 minutes per side.
4. Remove chicken from the pan and chop, reserve
5, Add the olive oil, butter, chicken stock, tomatoes and rest of seasoning to the pan that you cooked the chicken in.  Cover and steam for about 7-10 minutes or until the tomatoes blister.
6. Add the chicken pieces back in to the pan. Add the pasta in along with all of the fresh chopped herbs.
7. Lastly, add in the cheese and balsamic and toss. Serve right away.

Today's wine selection was:
Good Morning Sunshine
Verdelho
North Coast, California
2013