Roasted Pepper Chicken Penne

I swear, there is something delicious on every page of the June/July issue of Simple & Delicious!

This recipe is super easy and very tasty.  It has a bit of a chicken riggies flair (my CNY friends know of what I speak!).  The recipe makes A LOT, so we're having it for lunch for the rest of the week.

Roasted Pepper Chicken Penne

1 lb bonless chicken breast, cut into strips
1/4 cup balsamic vinegar
1 16 oz package penne pasta
1 medium onion, sliced
3 garlic cloves
1/4 cup olive oil (I'd use less next time)
1 28 oz can crushed tomatoes
1 cup sweet roasted red pepper strips
1 cup chicken broth
3 tsp Italian seasoning
1/4 tsp salt
1 cup shredded parmesean

Place chicken strips in balsamic vinegar and refrigerate 15 minutes.  Cook pasta according to package directions.

In a large skillet, saute onion and garlic in olive oil for 1 minutes.  Drain and discard vinegar from chicken.  Add chicken to skillet and cook 4-5 minutes or until meat is no longer pink.

Stir in tomatoes, red peppers, broth, Italian seasoning, and salt.  Bring to a boil over medium heat.  Cook and stir 4-5 minutes or until heated through.

Drain pasta and toss with chicken mixture.  Sprinkle with cheese.