Roasted Pepper Chicken Penne

18 Sep

it was one of those “i have chicken breasts and need something to do with them” night.  i came across this recipe, had all the ingredients, so its what i made.  i didnt have high expectations, it turned out much better than expected.   i served it with some garlic toast YUM.




Roasted Pepper Chicken Penne

adapted from Sweet pea’s kitchen


  • 1.5 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 cup balsamic vinegar
  • 1 medium onion, sliced
  • 4 garlic cloves, sliced
  • 1/4 cup olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup julienned roasted red peppers
  • 1 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1 package (16 ounces) penne pasta
  • 1 cup shredded Parmesan cheese

  1. Place chicken and balsamic vinegar in a large resealable plastic bag. Seal bag and turn to coat; refrigerate for at least 15 minutes.
  2.  Heat olive oil in a large skillet over medium heat. Saute onion and garlic for 1 minute. Drain and discard vinegar. Add chicken to skillet and cook for 4-5 minutes or until juices run clear.
  3. Stir in the tomatoes, red peppers, red pepper flakes, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Reduce heat and simmer 15 minutes.  Meanwhile, Cook pasta according to package directions. Drain pasta; toss with chicken mixture. Sprinkle with cheese.

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