INGREDIENTS
4 tsp
olive oil, divided
2
skinless, boneless chicken breasts, cut into 3/4-inch pieces
1/4 tsp
ground pepper
1
orange (or red or yellow) bell pepper, diced
1
medium yellow onion, chopped
4
garlic cloves, minced
3/4 tsp
dried oregano
1 14.5 ounce can
[url]petite diced tomatoes∞http://www.amazon.com/gp/product/B00D8TZ5N2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00D8TZ5N2&linkCode=as2&tag=coocan0f-20&linkId=UI3YW7TMQ4BG5VL2[/url]
2 1/4 cups
fat-free chicken broth (see note)
2 tbsp
balsamic vinegar
8 oz
[url]whole wheat penne pasta∞http://www.amazon.com/gp/product/B000R9Q3ZA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000R9Q3ZA&linkCode=as2&tag=coocan0f-20&linkId=X6P2WW2JUS2ZVLSL[/url], such as DeLallo
2 cups
(lightly packed) spinach leaves, coarsely chopped
3 tbsp
minced flat-leaf parsley
1/4 cup
crumbled feta cheese
Salt