Tuscan Chicken

I made this a couple of days ago and was reminded of how much we like this, so I thought I'd share the recipe:

Tuscan Chicken Breasts

1 c. chopped onion

1 c. each chopped sweet yellow and red peppers

1 tbsp. olive oil

1 tbsp. minced garlic

4 boneless skinless chicken breast halves (4-6 oz each) flattened to 1/2-inch thickness

1 can (14.5 oz) Italian diced tomatoes (plain diced tomatoes work fine, too)

2/3 c. chicken broth or white cooking wine

1 tbsp balsamic vinegar

3/4 tsp. salt

1/4 tsp sugar

1/8 tsp. crushed red pepper flakes

1/8 tsp. pepper

hot cooked pasta

1/4 c. shredded Parmesan cheese

In a large skillet, saute onion and peppers in oil for 4-5 min. or until crisp-tender. Stir in garlic; cook 1-2 min. longer or until vegetables are tender. Place chicken over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with parmesan cheese. Makes 4 servings.

(From Simple and Delicious Magazine)

We made it with gnocchi this time - yummy! Enjoy.