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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.

Reviews for Tuscan Chicken Breasts

Sort By :
MY REVIEW
Reviewed Apr. 25, 2014

"This was deliscious, the flavor of the sauce was perfect. The little touch crushed red pepper was so slight but so present!! The chicken melted in your mouth. The family loved it. Practically licked the pan."

MY REVIEW
Reviewed Nov. 6, 2012

"This did not turn out as I had hoped. The sauce was delicious but the chicken was really tough."

MY REVIEW
Reviewed Jun. 1, 2011

"This was really good. I served it over linguine. I would make this again. This would also be delicious using shrimp instead of chicken."

MY REVIEW
Reviewed Apr. 28, 2011

"Made this for a luncheon today and it was a big hit! Served it with whole grain angel hair pasta. The kitchen smelled wonderful, too. The recipe is easy, but you could also buy a bag of frozenchopped sweet peppers/onions to make it even easier. I will be making this regularly!"

MY REVIEW
Reviewed Oct. 28, 2009

"Great recipe - I took the chicken out of the skillet, put penne pasta in the skillet and tossed. Put in casserole dish, added chicken and then covered with some shredded mozzerella - stuck it in the oven for a few minutes - terrific!!"

MY REVIEW
Reviewed Feb. 4, 2009

"What a very flavorful recipe! sooo yummy! i also add fresh basil to the dish - yummo!"

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Wine Pairings

Medium-Bodied Red Wine

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