Roasted Pepper Chicken Penne
Country Woman
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My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 1/4 cup balsamic vinegar
- 1 package (16 ounces) penne pasta
- 1 medium onion, sliced
- 3 garlic cloves, sliced
- 1/4 cup olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 cup roasted sweet red peppers, drained and sliced
- 1 cup chicken broth
- 3 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1 cup shredded Parmesan cheese
Directions:
Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 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 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with Parmesan cheese. Yield: 8 servings.