 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Balsamic vinegar is the secret ingredient that takes this sauteed chicken and pasta dish to a whole new level . . . chopped basil and grated Parmesan add the finishing touches that make it irresistible! Ingredients:
1 tablespoon vegetable oil |
1 pound skinless, boneless chicken breast halves |
1 (24 ounce) jar prego® veggie smart chunky & savory italian sauce |
2 tablespoons balsamic vinegar |
2 tablespoons chopped fresh basil leaves |
3 cups penne pasta, cooked and drained |
1/4 cup grated parmesan cheese |
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the sauce and vinegar in the skillet and cook for 2 minutes, stirring often. Stir in the basil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Slice the chicken. Serve the chicken and sauce over the penne. Sprinkle with the cheese.
|
|