1. For marinade: In a blender combine minced garlic and ⅓ of the basil leaves. Blend until fine. Add in olive oil and blend. Then add in the balsamic and blend again.
2. Coat chicken with contents of blender, salt, and pepper then seal in a ziplock bag to marinate for at least 2 hours.
3. Preheat the oven to 300 degrees F.
4. In a large pan, cook chicken for 4-5 minutes on both sides until browned. Transfer chicken to a baking dish and bake in the oven for 15-20 minutes or until cooked thoroughly. Once cooked, cut chicken into ¼ inch strips then return them to the baking dish to keep warm.
5. While the chicken is baking, boil a pot of water and cook pasta until it’s al dente (fully cooked but still firm). Drain the pasta.
6. Combine the chicken and chicken juices from the baking tray with the pasta.
7. Cut remaining basil into thin slices and put them into a large serving bowl along with the grape tomatoes. Stir in olive oil, balsamic vinegar, and salt & pepper to taste.
8. Add in pasta and chicken, then toss to combine all the ingredients.