Chicken Cacciatore

Julie A.

6 boneless skinless chicken breast halves (4 ounces each)
1 tsp salt, divided
1 Tbs balsamic vinegar
1/2 tsp pepper
1- 1/2 tsp of dried basil
2 Tbs olive oil, divided
1- 1/2 tsp dried oregano
1 medium green pepper chopped,
1/4 tsp crushed red pepper flakes, optional
2 tsp sugar
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14 ounces) stewed tomatoes, cut up
Hot Cooked Spaghetti

Sprinkle chicken with 1/4 tsp salt and pepper. In a large nonstick skillet, brown chicken in 1 Tbs oil. Remove and set aside. In the same skillet, saute the green pepper and garlic in remaining oil until vegetables are tender. Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 min. Stir in parsley. Simmer, uncovered 15 minutes longer or until sauce has thickened. Serve over spaghetti.