Tuscan Chicken Breasts

By ezunich

Ingredients

• 1 cup chopped onion
• 1 cup each chopped sweet yellow and red peppers
• 1 tbs olive oil
• 1 tbs 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 tbs balsamic vinegar
• 3/4 tsp salt
• 1/4 tsp sugar
• 1/8 tsp crushed red pepper flakes
• 1/8 tsp pepper
• Hot cooked pasta
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

In a large skillet saute onion and peppers in oil for 4-5 minutes or until crisptender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.

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