Chicken and Italian Tomatoes

1. 1

   Mix the Italian seasoning with 1 tsp olive oil and rub over chicken.

2. 2

   Refrigerate for 4-24 hours.

3. 3

   In a saucepan over medium-low heat add the tomatoes, 2 tsp olive oil, 2 tsp balsamic vinegar, and seasoning as desired.

4. 4

   In a large pan bring 6 cups of water to a boil and cook the pasta according the package directions.

5. 5

   Allow the tomatoes to simmer for 20 minutes, then add the mixed veggies and continue to simmer for another 10 minutes (I used a frozen blend).

6. 6

   Grill the chicken until an internal temp of 165 F is reached (approx.

7. 7

   7 minutes per side).

8. 8

   Pour the tomatoes over the pasta and top with a chicken breast.

* Per serving · 4 servings · Values may vary.

No additional tips available.