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
| % 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% |
| Protein | 38 g | 76% |
| Vitamin C | 12 mg | 20% |
| Calcium | 84 mg | 8% |
| Iron | 5 mg | 25% |
| Vitamin A | 360 iu | 7% |
| Calories | 486 kcal | 24% |
| Sugars | 11 g | 1% |
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.
