Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch strips1/4 cup balsamic vinegar1 package (16 ounces) penne pasta1 medium onion, sliced3 garlic cloves, sliced1/4 cup olive oil1 can (28 ounces) crushed tomatoes1 cup julienned roasted sweet red peppers1 cup chicken broth3 teaspoons Italian seasoning1/4 teaspoon salt1 cup shredded Parmesan cheese
Preparation
Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes.
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.
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.
