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4.3 of 5 (110 ratings)

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  • 8 ounces dry multigrain penne pasta, uncooked
  • 2 tablespoons Pure Wesson® Canola 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

Nutrition Information*

Serving Size 4 servings (1 breast with sauce and pasta each)
Calories 486

View complete nutrition information


  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.
Nutrition Information close
Amount per Serving
Calories 486  
  % Daily Value*
Total fat 12 g 19%
Saturated fat 1 g 7%
Cholesterol 72 mg 24%
Sodium 571 mg 24%
Carbohydrate 53 g 18%
Dietary fiber 6 g 25%
Sugars 11 g  
Protein 38 g  
Vitamin A   7%
Vitamin C   20%
Calcium   8%
Iron   25%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
46 reviews you can use for Chicken with Balsamic Tomatoes
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User Rating: 5 stars

I fixed this for someone who hates chicken and they raved about it. I love it too.

Posted by: Frankie57 | on 04/22/2014
User Rating: 4 stars

We love this recipe is easy, simple and delicious .

Posted by: Wiley2014 | on 02/05/2014
User Rating: 5 stars

Very tasty recipe. I used less vinegar also.

Posted by: kespenc | on 10/08/2013
User Rating: 4 stars

Easy, Fast, and very good if you like balsamic vinegar!

Posted by: Chubawuba | on 08/01/2013
User Rating: 4 stars

I used a lot less vinegar and I added a pinch of sugar and used onions shallots deglazed in wine instead of the onion and a little bit more of herbs to amp up the flavor. Also, I used linguini and shrimp instead of the chicken. The idea is good, though.

Posted by: barbara305 | on 05/11/2013
User Rating: 4 stars

I was hopeful for this recipe but unsure since I'm not a huge fan of balsalmic vinegar. I ended up doubling the tomatoes, onions and vinegar though to make enough sauce. Otherwise I don't think it would have had quite enough sauce. That being said, I thought the vinegar taste really cooked out and this dish was delicious!! I usually cook for two and take leftovers to work for lunch and am really looking forward to this being in my lunch box tomorrow

Posted by: Rebecca | on 02/24/2013
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