Chicken with Balsamic Tomatoes for Two

Prep
Time
Total Time
Number Of
Ingredients
6
Servings2

Balsamic vinegar and tomatoes make a delicious sauce to serve over chicken breast and pasta

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Ingredients
  • 4 ounces dry multigrain penne pasta, uncooked
  • 1 tablespoon Pure Wesson® Canola Oil
  • 2 boneless skinless chicken breasts (2 breasts = 1/2 lb)
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup sliced onion
  • 3/4 cup (1/2 of 14.5-oz can) undrained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano
  • 1/4 cup balsamic vinegar
Directions
  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.
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Nutrition Information
Calories: 483 View complete nutrition information
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