Bruschetta Chicken With Penne

• 1 tablespoon olive oil
• 3/4 cup red onion chopped , divided
• 1 red bell pepper , roasted, seeded and peeled and chopped
• 3 tomatoes , seeded and chopped, divided
• 1 jar bertolli alfredo sauce
• 2 tablespoons fresh basil leaves loosely packed , thinly sliced
• 8 ounces penne pasta , cooked and drained
• 1 pound boneless, skinless chicken breasts , grilled and sliced

1. Heat olive oil in 12-inch nonstick skillet over medium heat and cook 1/2 cup onion, stirring occasionally, until tender, about 4 minutes. Stir in roasted red peppers and cook, stirring occasionally, 2 minutes. Add 1/2 of the tomatoes and cook, stirring occasionally, until tomatoes are beginning to break down, about 2 minutes. Stir in Sauce and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently, until slightly thickened, about 2 minutes.
2. Combine remaining 1/4 cup onion, remaining tomatoes and basil in medium bowl; set aside.
3. Stir hot pasta to skillet; toss to coat. Arrange pasta on serving platter, then top with chicken and bruschetta. Garnish, if desired, with additional basil leaves.

olive oil, red onion, red bell pepper, tomatoes, bertolli alfredo sauce, fresh basil, penne pasta, chicken breasts

Taken from www.yummly.com/recipe/Bruschetta-chicken-with-penne-353899 (may not work)