Inner Chef

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Tuscan Chicken

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Tuscan Chicken Breasts             Servings: 4

1 cup chopped onion

1 cup each chopped sweet yellow and red peppers

1 Tbsp. olive oil

1 Tbsp. minced garlic

4 boneless skinless chicken breast halves (4-6 ounces each)

1 can (14.5 ounces) Italian diced tomatoes, drained 2/3 cup chicken broth

1 Tbsp. balsamic vinegar

¾ tsp. salt

¼ tsp. sugar

dash of crushed red pepper flakes

dash of black pepper

Hot cooked pasta (I used Farfalle; 10 oz.)

Olive oil

finely chopped fresh parsley

¼ cup shredded Parmesan Cheese

1. In large skillet, sauté 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 ½” 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.

3. While chicken is simmering; cook pasta according to package directions. Drain and then drizzle with olive oil and toss with chopped parsley.

Serve with pasta. Sprinkle with Parmesan cheese.

Inner Chef Notes:

I did cover the chicken for the first 15 minutes of cooking.

I thought is dish was very tasty; although the chicken tasted a bit bland. I intend on lightly breading the chicken next time.

I had to show you how beautiful the veggies were.

I had to show you how beautiful the veggies were.





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