Award-Winning Tuscan Sunset Penne with Seared Chicken

Ingredients

• 2 medium Boneless, Skinless Chicken Breasts
• 4 oz Whole Wheat Penne Pasta
• 2 large Red Bell Peppers
• 14.5 oz can No-Salt-Added Diced Tomatoes
• 3 cloves Garlic Cloves
• 0.25 cup Red Onion
• 1.5 tbsp Extra Virgin Olive Oil
• 0.5 cup Unsalted Chicken Broth
• 0.25 cup Fresh Basil Leaves
• 1 tsp Dried Oregano
• 0.5 tsp Black Pepper
• 0.25 tsp Red Pepper Flakes
• 1 tbsp Balsamic Vinegar

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the red bell pepper halves, garlic cloves, and chopped red onion with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until the peppers are tender and slightly charred. Let cool slightly.
2. While the vegetables roast, bring a large pot of water to a boil. Add the whole wheat penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
3. Pat the chicken breasts dry and season generously with black pepper and dried oregano. Heat the remaining 0.5 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear the chicken breasts for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet, tent with foil, and let rest for 5 minutes before slicing.
4. Transfer the roasted vegetables (including any pan juices) to a blender. Add the undrained can of no-salt-added diced tomatoes, unsalted chicken broth, fresh basil leaves, black pepper, and optional red pepper flakes. Blend until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
5. Pour the blended sauce into the skillet used for the chicken (no need to clean it; fond adds flavor). Bring to a gentle simmer over medium heat for 2-3 minutes, allowing the flavors to meld. Stir in the balsamic vinegar.
6. Add the cooked penne pasta to the skillet with the sauce, tossing to coat evenly. Slice the rested chicken breasts into thick strips or medallions. Serve the pasta immediately, topped with the seared chicken slices and garnished with extra fresh basil leaves.

Nutrition (per serving)