Chicken with Balsamic Tomatoes for Two
20Prep Time Minutes
30Total Time Minutes
6Number of 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
|% Daily Value|
|Total Fat||12 g||19%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||6 g||24%|
|Vitamin C||11 mg||18%|
|Vitamin A||321 iu||6%|
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.