In a semi deep, coverable pan, saute ¼ onion chopped, 2 cloves of chopped garlic, 1 diced tomato in about 2 tbsp olive oil on medium high heat. Add ½ tsp of ground black pepper, ½ tsp of salt, ½ tsp of parsley or parsley flakes and stir. Sauté for 2 minutes until onions start to become translucent.
Add chicken and sauté for about 2-3 minutes until it browns.
Add 2 tbsp of butter, ¼ cup of balsamic vinegar and stir so that vegetables and chicken are coated and become the darker color of the balsamic. Turn heat to low. Stir and cover to let simmer for about 20 minutes while you make the pasta.
In a separate pot, prepare the pasta according to directions on box. When finished, drain and put pasta into pan with tomatoes, chicken, etc. Stir pasta until coated with balsamic sauce. Add 1 tbsp of olive oil, stir and heat for another minute. Add 1 tbsp of parmesan cheese, and additional parsley if desired. Stir.