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Tuscan Chicken Breasts Recipe

“I teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door,” writes Erin Mylroie of St. George, Utah. “This has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup each chopped sweet yellow and red peppers
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 4 boneless skinless chicken breast halves (4 to 6 ounces each)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 2/3 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • Hot cooked pasta
  • 1/4 cup shredded Parmesan cheese

Directions

  • 1. In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
  • 2. Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 164 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 653 mg sodium, 19 g carbohydrate, 3 g fiber, 10 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.