30-Minute, Kid-Pleasing Balsamic Chicken with Peppers

¾

cup olive oil, plus more for sauteing

4 tablespoons balsamic vinegar

½

teaspoon oregano

½

teaspoon basil

3 garlic cloves, pressed, divided

1 teaspoon Dijon mustard

1 pound chicken breast tenders

3-4 peppers, assorted colors, cut in strips

Basil, sliced

Parmesan cheese, freshly grated

Romano cheese, freshly grated

7.5 ounces whole wheat spaghetti, cooked

Heat oven to 350 degrees.In a small bowl, whisk together oil, vinegar, oregano, basil, 1 pressed garlic clove and mustard. Place chicken in baking dish and drizzle half the marinade over chicken; bake 20 minutes. Let cool and slice into strips.Heat a thin layer of olive oil in a pan and saute peppers on medium for 5-7 minutes. Add 2 cloves pressed garlic and basil to taste. Saute 5 minutes more stirring constantly. Add to cooked pasta and toss with remaining unused vinaigrette. Sprinkle with cheeses to taste.Serves four.