A delicious summer supper making good use of leftover barbecued or grilled chicken.

12 cherry tomatoes, quartered
1/2 lb young tender green beans, rinsed, broken into 2-inch lengths
1/3 cup fresh basil leaves, shredded
5 T extra virgin olive oil
3 T red wind vinegar or more to taste
1 T balsamic vinegar
1 T hot mustard, such as Dijon
2 cooked chicken breasts, grilled or roasted, in bite-size pieces (about 3 cups)
salt and freshly ground black pepper
2/3 package (10 oz) penne or pennette

Set the pasta water to boil.
Prepare the dressing of oil, vinegar, mustard, salt and pepper.
Cook the pasta to desired doneness.
Drain well
While still warm, add the olive oil mixture and toss well, coating the pasta
Steam, simmer or microwave the green beans to desired doneness
Drain thoroughly
Prepare the rest of the ingredients
Add the chicken, toss lightly
Add the beans, tomatoes and basil and toss again
Test for seasoning
Can be refrigerated for an hour or more before serving
Toss again before serving