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Chicken Breasts Arrabbiata
From a diabetes recipe book my grandmother gave to my mother.

1 T extra virgin olive oil
1 large red bell pepper, chopped
1 large onion, chopped
¼ c pepperoncini, seeded, rinsed, chopped
3 cloves garlic, crushed
1 t dried basil, crushed
½ t freshly ground black pepper
¼ t salt
3 c plum tomatoes, coarsely chopped
¼ c chicken broth
1 T balsamic vinegar
1 T tomato paste
4 boneless, skinless chicken breast halves

Heat the oil over medium-high heat.

Add the bell pepper, onion, pepperoncini, garlic, basil, black pepper, and salt; cook until tender.

Add tomatoes, broth, vinegar, and tomato paste; cook, stirring, until the tomatoes release their juices.

Add the chicken, reduce heat, simmer covered for 15 minutes. Serve with fresh french bread.