CHICKEN BREASTS ARRABIATA

CHICKEN BREASTS ARRABIATA image

Yield 4 servings

Number Of Ingredients 13

Previous Next

1 Tbsp olive oil
1 large red bell pepper, chopped
1 large onion, chopped
1/4 cup pepperoncini, seeded, rinsed, and chopped
3 cloves garlic, crushed
1 tsp dried basil
1/2 tsp black pepper
1/4 tsp salt
3 cups plum tomatoes, coarsely chopped
1/4 cup chicken broth
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
4 boneless, skinless chicken breast halves

Steps:

Heat the oil in a large skillet over medium-high heat. Add the bell pepper, onion, pepperoncini, garlic, basil, black pepper, and salt; cook, stirring, for 4 minutes, or until the vegetables are tender. Add the tomatoes, broth, vinegar, and tomato paste. Increase the heat to medium-high and cook, stirring, for 3 minutes, or until the tomatoes start to release their juices. Add the chicken, reduce the heat to medium-low, cover, and simmer for 15 minutes.