Balsamic Chicken With Tomatoes |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This one was a huge hit with the family! I changed the ingredient amounts and added some lemon juice to counteract the vinegar. I just want to say that this in not for the faint of heart! You must like vinegar to enjoy this dish. Adapted from a dish on . Ingredients:
16 ounces penne pasta |
1 tablespoon olive oil |
1 lb boneless skinless chicken breast, diced (fat removed) |
1 teaspoon garlic salt |
1/2 teaspoon pepper |
1 cup onion, sliced into rings then cut in half |
2 (14 1/2 ounce) cans diced tomatoes with basil, garlic and oregano (hunt's is suggested) |
1/2 cup balsamic vinegar |
2 tablespoons lemon juice |
splash dry red wine (about 1 tbsp) |
Directions:
1. Cook penne according to package directions. Drain when finished cooking.
2. While penne is cooking, heat olive oil in large skillet over Medium heat.
3. Season chicken with garlic salt and pepper.
4. Cook until chicken is no longer pink; drain.
5. Add onions to skillet and cook for about a minute or two.
6. Lightly drain tomatoes; add to skillet along with balsamic, lemon juice and wine. Bring to a simmer.
7. Reduce heat to Medium-Low and simmer until slightly reduced and tomatoes are starting to break down (about 15 minutes).
8. Serve over penne.
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