Balsamic vinegar is the secret ingredient that adds a savory sweet note to our perfectly seasoned pasta sauce. Fresh basil and Parmesan add the perfect finish. If you’re looking for a pasta alternative, serve the chicken over creamy polenta or mashed potatoes instead of pasta.
cost per recipe: $8.50
The price is determined by the national average.
pound skinless, boneless chicken breast halves
tablespoon vegetable oil
jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce
tablespoons balsamic vinegar
tablespoons chopped fresh basil leaves
cups cooked penne pasta (from 8 ounces/about 2 1/2 cups dry)
cup grated Parmesan cheese
Season the chicken. Heat the oil in a 12-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump-start browning and prevent the chicken from sticking). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Stir the sauce and vinegar in the skillet and cook for 2 minutes, stirring often. Stir in the basil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Slice the chicken. Serve the chicken and sauce over the penne. Sprinkle with the cheese.