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1.Bring A Large Pot Of Lightly Salted Water To A Boil. Add Pasta And Cook For 8 To 10 Minutes Or Until Al Dente; Drain. 2.Heat Olive Oil In A Large Skillet Over Medium Heat. Saute Garlic For 2 Minutes, Then Stir In Chicken, And Cook Until No Longer Pink, And Juices Run Clear. Remove From Skillet, And Set Aside. Heat 1 Tablespoon Olive Oil. Saute Red Onion, Green Bell Pepper, Red Bell Pepper, Yellow Bell Pepper And Yellow Squash Until Tender. 3.In A Large Bowl, Combine Pasta, Chicken, Pepper Mixture, Basil And Balsamic Vinegar. Toss Until Evenly Distributed.
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