My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. —Regina Cowles, Boulder, Colorado
Roasted Pepper Chicken Penne
Roasted Pepper Chicken Penne
Prep Time
15 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 1/4 cup balsamic vinegar
- 1 package (16 ounces) penne pasta
- 1 medium onion, sliced
- 3 garlic cloves, sliced
- 1/4 cup olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 cup julienned roasted sweet red peppers
- 1 cup chicken broth
- 3 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1 cup shredded Parmesan cheese
Directions
- 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.
Nutrition Facts
1-1/2 cups: 424 calories, 12g fat (3g saturated fat), 39mg cholesterol, 641mg sodium, 53g carbohydrate (5g sugars, 4g fiber), 25g protein.
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