INGREDIENTS
- 1 lb. chicken breasts
- 8 oz. angel hair pasta
- 1/2 large onion, diced
- 2-3 cloves garlic, minced
- 1/4 cup olive oil
- 6 roma tomatoes, diced
- 1 Tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh basil leaves
- grated parmesan cheese (optional)
INSTRUCTIONS
- Salt and pepper chicken breasts. Bake at 350 degrees for 20-40 minutes, depending on the size of the chicken, or until cooked through and juices run clear.
- Meanwhile, fill a pot with water according to pasta directions, and place over high heat to bring to a boil.
- Dice onion, garlic, and tomatoes and set aside, keeping them separated from each other.
- Heat oil in a large skillet over medium heat.
- Add diced onions and cook, stirring frequently, for a few minutes until onions are soft. Add garlic and cook 1 minute more.
- Add diced tomatoes, balsamic vinegar, sugar, salt and pepper. Cook over low, stirring occasionally, for about 10 minutes.
- Meanwhile, boil pasta according to package directions, and drain when it is done cooking. Dice chicken when it is done cooking.
- Add cooked pasta, diced chicken, and chopped basil to tomato mixture. Stir to combine. Cook 3-4 minutes or until heated through.
- Serve immediately. Garnish with grated parmesan cheese if desired.
NOTES
If needed, Roma tomatoes can be substituted with 2 cans of undrained petite diced tomatoes.
