Roasted Pepper Chicken Penne

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

1. Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes.
2. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink.
3. Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.

chicken breasts, balsamic vinegar, penne pasta, onion, garlic, olive oil, tomatoes, sweet red peppers, chicken broth, italian seasoning, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-pepper-chicken-penne/ (may not work)