Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 cup balsamic vinegar
1 pkg (16 oz) penne pasta
1 onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 tsp Italian seasoning
1/4 tsp salt
1 cup shredded parmesan cheese

Place chicken in large ziploc bag; add vinegar.  Seal bag and turn to coat; refrigerate for 15 minutes.  Cook pasta according to package directions.  Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute.  Drain and discard vinegar.  Add chicken to skillet; cook for 4-5 minutes or until juices run clear.  Stir in the tomatoes, red peppers, broth, italian seasoning, and salt.  Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through.  Drain pasta; toss with chicken mixture.  Sprinkle with Parmesan cheese. 

Serves 8