Chicken with balsamic tomatoes

By CarolM-2

Ingredients

• 8 ounces dry multigrain penne pasta, uncooked
• 2 tablespoons Pure Wesson® Canola Oil
• 4 boneless, skinless chicken breasts
• 1/2 tsp. garlic salt
• 1/4 tsp. ground black pepper
• 1 cup sliced onion
• 1 can Hunt's diced tomatoes with Basil, Garlic and Oregano, undrained
• 1/2 cup balsamic vinegar

Preparation

Step 1

Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in medium skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper; cook chicken 5 to 7 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to skillet; cook 1 to 2 minutes over medium heat or until crisp-tender. Add undrained tomatoes and vinegar to skillet; bring to a simmer. Return chicken to skillet; cook 10 to 12 minutes more or until chicken is no longer pink in centers (165°F). Serve chicken and sauce with pasta. If desired, slice each chicken breast before placing on