Tuscan Chicken Breasts

• 1 cup chopped onion
• 1 cup each chopped sweet yellow and red peppers
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 4 boneless skinless chicken breast halves (4 to 6 ounces each)
• 1 can (14-1/2 ounces) Italian 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

1. In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
2. Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese.

onion, red peppers, olive oil, garlic, chicken breast halves, italian diced tomatoes, chicken broth, balsamic vinegar, salt, sugar, red pepper, pepper, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/tuscan-chicken-breasts/ (may not work)