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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door,â writes Erin Mylroie of St. George, Utah. âThis has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section.â Ingredients:
1 cup chopped onion |
1 cup each chopped sweet yellow and red peppers |
1 tablespoon olive oil |
1 tablespoon minced garlic |
4 boneless skinless chicken breast halves (4 to 6 ounces each) |
1 can (14-1/2 ounces) italian 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 a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
2. Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.
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