0 Preheat the oven to 375°F.
1 Cook the noodles according to the package instructions.
2 While the noodles cook, add 1 tablespoon of olive oil to a large skillet on the stovetop over medium heat.
3 Once the pan is hot, add the chicken breasts to it and sear for 4-5 minutes on each side, until the chicken is cooked through. Pull the chicken out of the pan and chop it into 1-inch pieces.
4 Add the cooked noodles to a 9x13 inch, or other 3-quart, baking dish. Add one tablespoon of olive oil, salt, and pepper to the noodles and toss to combine.
5 Spread the cubed chicken breast over the noodles, drizzle 2 of the tablespoons of the balsamic vinegar over the chicken, then top with the cherry tomatoes and mozzarella.
6 Bake the casserole for 30 minutes, until the cheese is browned on top.
7 Meanwhile, make the Italian Salad: in a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper. Put the lettuce, tomatoes, onion, and carrots in a large bowl. Pour the dressing over the salad and toss to combine.
8 Once the casserole comes out of the oven, drizzle with the remaining 2 tablespoons of balsamic vinegar, then sprinkle the basil over top. Serve with the Italian salad.
