KitchenMagician's Recipe

PENNE - ROASTED PEPPER CHICKEN

Category: Pasta in Sauce

Make 6 servings.

1 lb. chicken breast fillets
1/4 c. balsamic vinegar
1 lb. penne, cooked and hot
1 onion, sliced
3 cloves garlic, sliced
1/4 c. olive oil
1 28-oz. can crushed tomatoes
1 c. roasted sweet red peppers, drained and sliced
1 c. chicken broth
3 tsp. Italian seasoning
1/4 tsp. salt
1 c. shredded Parmesan cheese

Cut chicken into 1-inch strips; place in a large resealable plastic bag; add vinegar.
Seal bag and turn to coat; refrigerate for 15 minutes.
In a large skillet, saute onion and garlic in oil for 1 minute.
Drain vinegar from chicken; discard.
Add chicken to skillet; cook for 4 to 5 minutes or until juices run clear.
Stir in the tomatoes, red peppers, broth, Italian seasoning and salt.
Bring to a boil over medium heat; cook and stir for 4 to 5 minutes or until heated through.
Toss pasta with chicken mixture; sprinkle with Parmesan cheese.