Ingredients

• 10 ounces penne pasta
• 1-1/4 pounds boneless, skinless chicken breast
• 1 small onion
• 1 large green bell pepper
• 1 large red bell pepper
• 3 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• 1/3 cup basil pesto

Preparation

1. Cook pasta according to package instructions, omitting salt. Drain and set aside.
2. Cut the chicken into bite-sized pieces. Dice the onion and bell peppers. Mince the garlic cloves.
3. In a large skillet sauté the onion and bell peppers in 1 tablespoon olive oil until soft. Add additional tablespoon olive oil, garlic and chicken pieces and cook until chicken is done about 5 to 7
4. minutes.
5. Turn the heat down to low and add cooked pasta, balsamic vinegar, salt and pepper. Stir until well combined.
6. Add the pesto, stir and heat before serving.

Helpful hints

• Substitute whole wheat pasta to boost the fiber content.
• Replace chicken with turkey or shrimp for a tasty variation.
• For a lower protein diet decrease the chicken to 12 ounces (17 grams protein per serving).