This is a tasty dinner recipe and it's relatively low in calories and saturated fat. It's easy to make too. It takes about 30 minutes to prepare and makes four servings. Check out additional recipes at readyseteat.com Here goes!
Ingredients:
8 oz. dry multigrain penne pasta, uncooked
2 Tbsp pure Wesson Canola oil
4 boneless skinless chicken breasts
1/2 tsp. garlic salt
1 cup sliced onion
1 can (14.5 oz each) Hunt's diced tomatoes with basil, garlic and oregano, undrained
1/2 cup balsamic vinegar
1/4 tsp. ground black pepper
Directions:
1. Cook pasta according to package directions, omitting salt
2. Meanwhile, heat oil in medium skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper; cook chicken 5 to 7 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to skillet; cook 1 to 2 minutes over medium heat or until crisp-tender.
3. Add undrained tomatoes and vinegar to skillet; bring to a simmer. Return chicken to skillet; cook 10 to 12 minutes more or until chicken in no longer pink (165 degrees F)
4. Serve chicken and sauce with pasta. If desired, slice each chicken before placing on pasta.
4 servings (1 breast with sauce and pasta)
Calories 486
Total Fat 12 grams
Saturated Fat 1 gram
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