Roasted Red Pepper Pasta

• 1 lb Chicken in one inch cubes
• 1/2 cup Roasted red pepper juice
• 1/2 cup Pasta water
• 28 oz Crushed tomato can
• 1 cup Juliane cut roasted red peppers
• 3 clove Garlic minced
• 1 medium Onion sliced
• 3 tbsp Italian seasoning
• 1/4 cup Balsamic vinegar

1. Boil pasta water and throw chicken in freezer bag with balsamic vinegar for at least 15 minutes
2. Heat olive oil, onions and garlic in pan.
3. After five minutes drain balsamic from chicken bag and add chicken to pan.
4. Cook 5 minutes until chicken is no longer pink
5. Throw pasta in water (penne or bow ties)
6. Add tomato sauce, pasta water, red pepper water, salt, Italian seasoning, red peppers.
7. Bring to boil and simmer on medium for 5 minutes minimum
8. Add pasta to sauce and mix with one cup Parmesan cheese

chicken, red pepper, pasta water, tomato can, red peppers, garlic, onion, italian seasoning, balsamic vinegar

Taken from cookpad.com/us/recipes/362133-roasted-red-pepper-pasta (may not work)