Modified from Simple & Delicious
1 lb chicken breasts, cut into chunks (I halved this and used one breast...not enough, I'll use 2 next time for half, so you'd probably want 4 for the full recipe)
1/4 cup balsamic vinegar (okay, I don't like balsamic sauces normally, but LOVED this chicken, so don't let this scare you)
1 pkg (16 oz) penne pasta (obviously, you can use whatever pasta you want)
1 medium onion, diced
3 garlic cloves, minced
1/4 cup oil
1 can (28 oz) crushed tomatoes (I used my own canned tomatoes and mashed them with a potato masher...it was a little runny (I needed 14 oz, so about 2 cups, FYI), so I might drain a bit next time)
1 cup julienned roasted sweet red pepper (I used the jar in water)
1 cup chicken broth (I used bouillon)
3 tsp Italian seasoning
1/4 tsp salt
1 cup shredded Parmesan cheese
Place chicken in container; add vinegar. Seal and coat and refrigerate for 15 minutes.
Cook pasta. Meanwhile, saute onion and garlic in oil for a few minutes. drain and discard vinegar and add chicken to skillet. Cook until no longer pink.
Stir in tomatoes, red peppers, broth, Italian seasonings and salt. Bring to a boil over medium heat and cook and stir for 4-5 minutes or until heated through (and to the thickness you want).
Drain pasta, toss with chicken mixture. Sprinkle with cheese.
Serves 8.