Chicken Rotini

• 12 ounces rotini pasta, uncooked
• 3 teaspoons olive oil
• 1 lb chicken tenders
• 1 small onion, diced
• 3 garlic cloves, minced
• 12 teaspoon salt
• 14 cup seasoned rice vinegar, Roasted Garlic flavor
• 1 teaspoon dried basil
• 1 (14 ounce) can stewed tomatoes
• parmesan cheese, grated (optional)
• 1 pinch fresh ground black pepper (optional)

1. In an large pot, cook rotini according to package directions and drain.
2. Set aside.
3. Heat olive oil in the same pot used for pasta.
4. Add chicken, onion, garlic and salt and saute over high heat 4 mins, stirring frequently.
5. Add rice vinegar and basil and continue to cook on high 2-3 mins or until most of the vinegar has evaporated.
6. Stir in stewed tomatoes and heat through.
7. Serve over rotini.
8. If desired, sprinkle with grated Parmesan cheese and fresh-ground black pepper.

rotini pasta, olive oil, chicken tenders, onion, garlic, salt, rice vinegar, basil, tomatoes, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/chicken-rotini-285074 (may not work)