1 lb. angel hair pasta
1 Tbsp. oil
2 c. chicken, cubed
8 oz. baby spinach
4 Tbsp. balsamic vinegar
1 Tbsp. garlic, minced
1/3 tsp. salt
1/2 tsp. black pepper
1/2 Tbsp. dried basil
1/3 c. olive oil
Cook the pasta according to package directions. Drain.
While the pasta is cooking, add the oil and chicken to a skillet. Cook until cooked through and lightly browned on the outside. Add in the baby spinach. Cook until reduced by half.
In a medium sized bowl, whisk together the vinegar, minced garlic, salt, pepper, and basil. Slowly whisk in the olive oil.
When the spinach is done cooking, remove from heat and add in a handful of Parmesan. Stir. Add in the cooked noodles. Toss. Drizzle the balsamic dressing over the top. Toss to coat. Serve hot with a bit more Parmesan sprinkled on top of each individual serving.
Here's a link to the recipe I adapted: http://www.melskitchencafe.com/2010/01/balsamic-chicken-noodle-bowl.html