Chicken Cacciatore

4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 large red bell pepper, diced
4 garlic cloves, chopped
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper, or more to taste
1 28-ounce can diced tomatoes in juice
1/4 cup tomato paste
1/4 cup dry red wine
1 tablespoon balsamic vinegar

1 pound spaghetti, freshly cooked
Directions
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes. Turn chicken over; sauté about 5 minutes, or until chicken is done. Transfer chicken to plate. Add bell pepper and next 4 ingredients to
skillet and sauté until bell pepper is softened, about 4 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken
to skillet; spoon some sauce over. Cover, reduce heat to medium-low and simmer for 1 minute. Arrange spaghetti on large platter; top with chicken and sauce. Serves 4.