Roasted Pepper Chicken Penne |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
1/4 cup balsamic vinegar |
1 package (16 ounces) penne pasta |
1 medium onion, sliced |
3 garlic cloves, sliced |
1/4 cup olive oil |
1 can (28 ounces) crushed tomatoes |
1 cup julienned roasted sweet red peppers |
1 cup chicken broth |
3 teaspoons italian seasoning |
1/4 teaspoon salt |
1 cup shredded parmesan cheese |
Directions:
1. Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes.
2. 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.
3. 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. Yield: 8 servings.
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