Chicken With Roasted Red Pepper Sauce

From Cooking Light's super fast column, these recipes are great for weeknights. This dish goes nicely with orzo.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4  boneless skinless chicken breast halves
• 1  teaspoon  italian seasoning
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 cup low sodium chicken broth
• 1  teaspoon red wine vinegar
• 1 (7 ounce) bottle  roasted red peppers, drained
• 1⁄4 cup parmesan cheese
•  parsley (optional)

Directions

1. Heat oil in large nonstick skillet over med-high. Sprinkle chicken with italian seasoning, salt and pepper. Add chicken to pan, and cook 3 min on each side.
2. While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process til smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minute Uncover, and simmer 3 min or til chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley.