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.)
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.