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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found in Simple and Delicious July/August 2006. Ingredients:
1 cup chopped onion |
1 cup chopped yellow pepper |
1 cup chopped red pepper |
1 tablespoon olive oil |
1 tablespoon minced garlic |
4 boneless skinless chicken breasts |
1 (14 1/2 ounce) can italian-style diced tomatoes, drained |
2/3 cup chicken broth |
1 tablespoon balsamic vinegar |
3/4 teaspoon salt |
1/4 teaspoon sugar |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
hot cooked pasta |
1/4 cup shredded parmesan cheese |
Directions:
1. In skillet, saute the onion and peppers in oil 4-5 minutes until crisp-tender. Stir in the garlic, and cook 1-2 minutes longer until vegetable are tender.
2. Flatten chicken to 1/2 inch thick, place over the vegetables. Top with the rest of the ingredients except the pasta and cheese. Bring to a boil. Then, reduce heat and simmer, uncovered, 20-25 minutes until chicken juices run clear and sauce is thickened.
3. Serve with pasta and sprinkle with cheese.
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