Bruschetta Chicken Pasta

I'm not what one would call a prolific cook; while I genuinely enjoy cooking, it's also really time-consuming, and usually I'd rather spend that time reading or catching up on The Great British Baking Show. Every once in awhile, though, I come up with an idea that I just have to try out. Sometimes they bomb, most of the time they're okay, and every once in awhile they become a family favorite. This recipe definitely falls into the latter category. It's a pretty basic recipe that I came up with somewhere in the first couple years of marriage, and it's become my husband's very favorite meal.

Ingredients:

--8 diced Roma tomatoes
--1 cup balsamic vinegar
--2 Tbsp minced garlic
--2-3 Tbsp fresh julienned basil
--4 chicken breasts
--2 cups flour
--1 package farfalle pasta
--1 package feta cheese
--Vegetable or canola oil
--Salt
--Pepper

Directions: 

--Combine first four ingredients in a medium-sized bowl, stirring well. Cover and refrigerate while preparing the rest of the meal.
--Boil water in a large pot; when water is boiling, add pasta and cook until al dente (about 10 minutes). Drain.
--Heat oil on medium heat in a large frying pan. Dice chicken and sprinkle with salt and pepper. Coat in flour and fry until golden brown.

To serve:
--Place one serving of pasta in a bowl, and scoop a generous helping of bruschetta mixture on top. Add several pieces of chicken, and top with feta cheese. Enjoy!