Tuscan Chicken Breasts

• 1 cup chopped onion
• 1 cup chopped yellow pepper
• 1 cup chopped red pepper
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 4 boneless skinless chicken breasts
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, drained
• 23 cup chicken broth
• 1 tablespoon balsamic vinegar
• 34 teaspoon salt
• 14 teaspoon sugar
• 18 teaspoon crushed red pepper flakes
• 18 teaspoon pepper
• hot cooked pasta
• 14 cup shredded parmesan cheese

1. In skillet, saute the onion and peppers in oil 4-5 minutes until crisp-tender.
2. Stir in the garlic, and cook 1-2 minutes longer until vegetable are tender.
3. Flatten chicken to 1/2 inch thick, place over the vegetables.
4. Top with the rest of the ingredients except the pasta and cheese.
5. Bring to a boil.
6. Then, reduce heat and simmer, uncovered, 20-25 minutes until chicken juices run clear and sauce is thickened.
7. Serve with pasta and sprinkle with cheese.

onion, yellow pepper, red pepper, olive oil, garlic, chicken breasts, italianstyle diced tomatoes, chicken broth, balsamic vinegar, salt, sugar, red pepper, pepper, pasta, parmesan cheese

Taken from www.food.com/recipe/tuscan-chicken-breasts-382080 (may not work)