Balsamic Chicken Pasta

Another winner with both Mark and Tyler.  Mark says it's especially good with the parm cheese - I wouldn't know.  

Balsamic Chicken Pasta

2 Tbsp extra virgin olive oil

1 large red bell pepper, thinly sliced

1 large broccoli crown

3 cloves garlic, minced

14 oz can or 1 1/2 cups chicken broth

2 Tbsp balsamic vinegar

1 1/2 cups cooked and shredded chicken

1 tsp dried basil

12 oz whole wheat fettuccine, cooked according to package directions (I used spaghetti. Don't use a whole 12 oz or it will be kind of bland and will take over the whole dish)

parmesan cheese

salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add red bell pepper and broccoli, cook until tender (add some water, 1/4 cup, if you want it to steam up a bit). Add garlic and sauté for 30 seconds. Add broth, vinegar, chicken, and basil. Bring to a boil, then simmer until liquid is reduced by half. Add fettuccine. Mix it all up. Season with salt and pepper. Serve with parmesan sprinkled on top.