Tenders Pepperonata

• 1 lb chicken breast tenders
• 1 12 teaspoons italian seasoning
• 14 teaspoon salt
• 18 teaspoon crushed red pepper flakes (or more to taste)
• 1 12 tablespoons olive oil
• 1 medium red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 13 cup balsamic vinaigrette
• 1 12 tablespoons drained capers

1. Season tenders with Italian seasoning, salt, and crushed red pepper.
2. In large, non-stick skillet, heat olive oil over medium-high heat.
3. Add tenders and cook, turning until brown, about 1 minute.
4. Add bell pepper and onion.
5. Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes.
6. Reduce heat to medium-low.
7. Stir in dressing and capers.
8. Cook until chicken is done and vegetables are crisp and tender, 3-4 minutes.
9. Serve over angel hair pasta tossed with olive oil, fresh garlic, and parmesan.

chicken breast tenders, italian seasoning, salt, red pepper, olive oil, red bell pepper, onion, balsamic vinaigrette, capers

Taken from www.food.com/recipe/tenders-pepperonata-275499 (may not work)