Chicken with Balsamic Tomatoes
20Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
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
|% Daily Value|
|Total Fat||12 g||19%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||6 g||25%|
|Vitamin C||12 mg||20%|
|Vitamin A||360 iu||7%|
Cook pasta according to package directions, omitting salt.
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.
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).
Serve chicken and sauce with pasta. If desired, slice each chicken breast before placing on pasta.
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