Pan-fried chicken served on a bed of spinach fettuccine and topped with a balsamic tomato, yellow bell pepper, garlic and fresh basil pan sauce.

Balsamic Tomato Salsa Chicken

1 1/2 teaspoons salt - divided use
1 1/2 teaspoons pepper - divided use

1 cut-up chicken

2 tablespoons extra virgin olive oil - divided use

1 large Bermuda or white onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

3 large garlic cloves, minced

4 large tomatoes, seeded and diced

2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh flat-leaf parsley
1/2 cup balsamic vinegar
1 (12-ounce) package spinach fettucine, cooked according to package directions
Freshly grated Parmesan cheese for sprinkling

1. Sprinkle 1/2 of the salt and 1/2 of the pepper on chicken.
2. In frypan, place 1 tablespoon of the oil and heat to medium high temperature. Add dark meat parts to frypan and cook, turning frequently, about 10 minutes. Add remaining chicken parts and cook an additional 7 minutes. Cover and cook 20 minutes on medium temperature or until juices run clear when chicken is pierced with fork. Remove chicken from pan and keep warm in 300°F (150°C) oven.
3. Drain frypan and add remaining 1 tablespoon oil. Add onion, red and yellow pepper and garlic. Sauté about 2 minutes on medium temperature. Add tomatoes, basil, oregano, parsley and balsamic vinegar and cook 1 minute. Add remaining salt and pepper.
4. Serve chicken on a bed of cooked fettucine and spoon salsa around chicken. Sprinkle with Parmesan cheese.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.