Makes 4 servings (I would say 8 servings)
2 (8 ounce) packages angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups roma tomatoes, diced
2 T balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth (I used 14 ounce can)
crushed red pepper to taste
freshly ground black pepper to taste
2 T chopped fresh basil
cooked chicken, cubed (optional)
1/4 cup grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to directions al dente; drain.
2. Cook chicken, remove and set aside. Pour olive oil in chicken skillet over high-heat. Sauté onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
*Tasty way to use garden tomatoes--which I'm so glad it has been warm enough to let these tomatoes ripen. Half of the recipe would have been sufficient. Jeff and I liked it, but I think my kids ate too many apple muffins while I was distracted--I had to encourage them to eat more pasta than I would have liked.
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