Tuscan Chicken Breasts

Submitted by IAcupcake

"Found in Simple and Delicious July/August 2006."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 1 cup chopped onion
• 1 cup chopped yellow pepper
• 1 cup chopped red pepper
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 4 boneless skinless chicken breasts
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, drained
• 2⁄3 cup chicken broth
• 1 tablespoon balsamic vinegar
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄8 teaspoon pepper
• hot cooked pasta
• 1⁄4 cup shredded parmesan cheese

directions

1. In skillet, saute the onion and peppers in oil 4-5 minutes until crisp-tender. Stir in the garlic, and cook 1-2 minutes longer until vegetable are tender.
2. Flatten chicken to 1/2 inch thick, place over the vegetables. Top with the rest of the ingredients except the pasta and cheese. Bring to a boil. Then, reduce heat and simmer, uncovered, 20-25 minutes until chicken juices run clear and sauce is thickened.
3. Serve with pasta and sprinkle with cheese.

Reviews

[PSU_Lioness]

This was a pretty good recipe but I found it to be a little lacking in seasonings. I wound up adding some more balsamic vinegar, some extra red pepper flakes and about a half teaspoon of Tony Chachere's Creole seasoning (I know, nothing to do with Tuscany but I was looking for a little more heat). After that, I really liked it. I served it with rigatoni pasta.