Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1 teaspoon salt, divided1/8 teaspoon pepper2 tablespoons olive oil, divided1 medium green pepper, chopped1/2 pound fresh mushrooms, sliced4 garlic cloves, minced1 can (15 ounces) tomato puree1 can (14-1/2 ounces) stewed tomatoes, cut up1 tablespoon balsamic vinegar2 teaspoons sugar1-1/2 teaspoons dried basil1-1/2 teaspoons dried oregano1/4 teaspoon crushed red pepper flakes1/4 cup minced fresh parsleyHot cooked spaghetti, optional
Preparation
Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms and garlic in remaining oil until vegetables are tender.
Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over spaghetti if desired.
