Roasted Pepper Chicken Penne



  • 1 pound chicken tenders or boneless chicken breasts (strips cut into 1 inch pieces)
  • ¼ cup balsamic vinegar
  • 1 package penne pasta (16 ounces)
  • 1 medium onion (cut in half and thinly sliced)
  • 4 garlic cloves (minced)
  • ¼ cup olive oil
  • 1 can crushed tomatoes (28 ounces)
  • 1 cup roasted sweet red peppers (drained and sliced)
  • 1 cup chicken broth
  • 3 teaspoons Italian seasoning
  • ¼ teaspoon salt
  • 1 cup Parmesan cheese (shredded or grated)


  1. Cut chicken into 1-inch cubes and place them in a ziplock bag. Pour in the balsamic vinegar and marinate in the refrigerator for 15 minutes; drain and discard vinegar.
  2. While chicken is marinating cook pasta according to package directions and drain.
  3. Using the oil in a large skillet cook the onion and garlic for 1 minute. Add the chicken and cook until juices run clear. Stir in the broth, red pepper, Italian seasoning, crushed tomatoes, and salt.
  4. Cook until heated through. Fold the chicken-tomato mixture into the pasta.
  5. Serve hot garnished with the Parmesan cheese