Roasted Pepper Chicken Penne

Roasted Pepper Chicken Penne

Photo by csipple


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 1

    pound boneless skinless chicken breasts, cut into 1-inch strips

  • ¼

    cup balsamic vinegar

  • 1

    package (16 ounces) penne pasta

  • 1

    medium onion, sliced

  • 3

    garlic cloves, sliced

  • ¼

    cup olive oil

  • 1

    can (28 ounces) crushed tomatoes

  • 1

    cup julienned roasted sweet red peppers

  • 1

    cup chicken broth

  • 3

    teaspoons Italian seasoning

  • ¼

    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 meat is no longer pink. 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 cheese.


Nutrition

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