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This recipe can be prepared in 30 minutes or less
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1 tablespoon olive oil 4 skinless, boneless chicken breast halves (about 1 pound)2 cloves garlic, minced1 cup Swanson® Chicken Stock 1 teaspoon Italian seasoning, crushed2 tablespoons balsamic vinegar 2 cups seedless red grapes 3 cup bow tie pasta (farfalle), cooked and drained (about 4 cups)
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the garlic and cook for 30 seconds. Remove the chicken from the skillet. Increase the heat to medium-high. Stir the stock, Italian seasoning and vinegar in skillet and cook for 3 minutes. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes. Serve with the pasta.TIP Helper: At times of the year when red grapes can be a bit larger, you may cut the grapes in half for more bite-sized pieces.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the garlic and cook for 30 seconds. Remove the chicken from the skillet.
Increase the heat to medium-high. Stir the stock, Italian seasoning and vinegar in skillet and cook for 3 minutes.
Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes. Serve with the pasta.
TIP Helper: At times of the year when red grapes can be a bit larger, you may cut the grapes in half for more bite-sized pieces.
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