Chicken and Roasted Peppers
added 03/07/08
Serves
6
This
delicious and easy dish takes advantage of the sweetness of slow-cooked
onions, roasted red peppers, and balsamic vinegar to highlight
the chicken and pasta.
3/4
lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/4
cup balsamic vinegar
12
oz. medium pasta such as rotini, penne, or gemelli
2
Tbs. olive oil
1
medium onion, cut vertically into thin slices
4
sweet red peppers, roasted, peeled, and cut into short strips
1/2
tsp. hot red pepper flakes or to taste
2
cups OR 1 14 oz. can diced tomatoes
Salt
and freshly ground black pepper to taste
Freshly
grated Parmesan or Romano cheese
Mix
the chicken pieces with the balsamic vinegar, stirring to coat
them well. Cook pasta in plenty of boiling water until done but
still firm to the bite (al dente).
While
the pasta cooks, heat the oil in a large nonstick skillet over
medium heat. Add the onion and sauté for 5 minutes. Add the marinated
chicken and cook until opaque, about 5 minutes. Add the roasted
pepper and crushed red pepper flakes, cover, and cook for 5 minutes.
Stir in the tomatoes, and mix well.
Cover
and cook for 5 minutes. Season to taste with salt and pepper,
toss with drained pasta, and serve with grated cheese.
Per
serving: 495 calories; 28 g protein; 63 g carbohydrates; 14 g
fat; 44 mg cholesterol; 261 mg sodium % calories from fat: 26%;
from saturated fat: 4%
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