Cut chicken breast into cubes and season with salt & pepper. In large pot heat generous glug of Tuscan Herb Olive Oil, add chicken and chopped garlic cloves. Cook until no pink is showing.
In separate pot bring water to boil, add penne pasta, pinch of salt, and splash of Garlic Olive Oil. Cook until al dente. Drain.
Once chicken is cooked, add halved cherry tomatoes, chopped spinach, diced yellow peppers, and cubed yellow squash. Cook about 2 minutes.
Add 1 cup Parmesan cheese and pasta. Stir until cheese is melted and evenly distributed.
Drizzle with a little Sicilian Lemon White Balsamic before serving.
(Try other vegetable combinations; mushrooms, sweet potatoes or asparagus)