1-First, bring a large pot of salted water to a boil and cook the 8 ounces of whole grain pasta until al dente, following the package instructions. Don’t forget to reserve about ½ cup of the pasta cooking liquid before draining, then toss the pasta with a bit of olive oil to keep it from sticking. Set it aside while you work on the rest.

2-Meanwhile, heat 2 tablespoons of olive oil in a large deep skillet over high heat. Add the 1 ¼ pounds of cubed boneless skinless chicken breast, along with ¼ teaspoon salt and ¼ teaspoon pepper. Cook for about 3 minutes per side until the chicken is no longer pink in the center, then remove it to a plate and carefully wipe the pan.

3-Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Toss in the 2 pints of halved cherry or grape tomatoes, 3 minced garlic cloves, the remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for 1 minute, then lower the heat to low and stir occasionally for 5 to 7 minutes until the tomatoes soften and wrinkle. Stir in the 3 tablespoons of balsamic vinegar and cook for another 30 seconds to blend the flavors.

4-Add the drained pasta, reserved chicken, and 2 cups of roughly chopped fresh spinach to the skillet. Cook just until the spinach wilts, and if things look a bit dry, mix in some of that reserved pasta water to loosen it up. Finally, take the skillet off the heat and stir in the ¼ cup of thinly sliced fresh basil and 4 ounces of cubed mozzarella cheese.

5-Serve it up right away for the best taste and texture. This step-by-step approach ensures everything comes together smoothly, just like in my own quick dinners that surprise and delight.