Recipe: Balsamic Tomato Salsa Chicken

BALSAMIC TOMATO SALSA CHICKEN

1 cut-up chicken
2 teaspoons chopped fresh oregano
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
2 teaspoons chopped fresh parsley
2 tablespoons olive oil, divided
1 large Bermuda onion, diced
1/2 cup balsamic vinegar
1 red bell pepper, diced
1 box (12 oz.) spinach fettucine, cooked according to package directions
1 yellow bell pepper, diced
3 large garlic cloves, minced
4 large tomatoes, seeded and diced
freshly grated Parmesan cheese
2 teaspoons chopped fresh basil

Sprinkle 1/2 of the salt and 1/2 of the pepper on chicken. 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. oven. Drain frypan and add remaining 1 tablespoon oil. Add onion, red and yellow pepper and garlic. Saut about 2 minutes on medium temperature. Add tomatoes, basil, oregano, parsley and balsamic vinegar and cook 1 minute. Add remaining salt and pepper. Serve chicken on fettucine and spoon salsa around chicken. Sprinkle with Parmesan cheese.

Makes 4 servings
Source: National Chicken Council