Chicken Sorrento

1 tablespoon vegetable oil
1 pound chicken breast, no skin, no bone
24 ounces spaghetti sauce — Prego® Veggie Smart® Chunky Savory Italian Sauce (24 ounces)
2 tablespoons balsamic vinegar
2 tablespoons fresh basil leaves — chopped
3 cups penne pasta — cooked and drained (about 4 1/2 cups)
1/4 cup Parmesan cheese — grated

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. 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.

Cooking with Basil

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