Roasted Pepper Chicken Penne

Ingredients:

Directions:

  1. Place chicken and balsamic vinegar in a large resealable plastic bag. Seal bag and turn to coat; refrigerate for at least 15 minutes.
  2. Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion and garlic for 1 minute. Drain and discard vinegar. Add chicken to skillet and cook for 4-5 minutes or until juices run clear.
  3. Stir in the tomatoes, red peppers, red pepper flakes, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Reduce heat and simmer 15 minutes.  Meanwhile, Cook pasta according to package directions. Drain pasta; toss with chicken mixture. Sprinkle with cheese.

Yields: 8 servings

Printed From: www.sweetpeaskitchen.com