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Chicken Cacciatore


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 bone-in chicken breast halves (about 3 pounds), skinned
1 tablespoon olive oil
2 cups sliced mushrooms
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 cup thinly vertically sliced onion
1 tablespoon balsamic vinegar
2 bay leaves
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
1/2 cup (2 ounces) grated fresh Parmesan cheese


Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.


Heat oil in a large Dutch oven over medium-high heat.


Add the chicken to pan; cook 2 minutes on each side or until browned.


Remove chicken from the pan.


Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture.


Cover and cook for 5 minutes or until tender, stirring occasionally.


Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine.


Arrange the chicken over tomato mixture, and bring to a boil.


Cover, reduce heat, and simmer 50 minutes or until the chicken is done.


Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.


Pairs Well With


Notes

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