8 ounces dry whole wheat penne pasta, uncooked
2 tablespoons Extra Virgin Olive Oil
4 boneless skinless chicken breasts (4 breasts = 1 lb)
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 cup sliced onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1/2 cup balsamic vinegar

1.Cook pasta according to package directions, omitting salt.
2.Meanwhile, heat oil in medium skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper; cook chicken 5 to 7 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to skillet; cook 1 to 2 minutes over medium heat or until crisp-tender.
3.Add undrained tomatoes and vinegar to skillet; bring to a simmer. Return chicken to skillet; cook 10 to 12 minutes more or until chicken is no longer pink in centers (165°F).
4.Serve chicken and sauce with pasta. If desired, slice each chicken breast before placing on pasta

Serving Size: 4 servings ( 1 breast with sauce and pasta)

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIDANGEROUS.

 

• FLYERHKY88
  
  
  Incredible!
  

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  Love this dish - 9/2/11
  
  

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