Chicken Cacciatore
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
DIRECTIONS
  1. Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.
  2. Heat oil in a large Dutch oven over medium-high heat.
  3. Add the chicken to pan; cook 2 minutes on each side or until browned.
  4. Remove chicken from the pan.
  5. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture.
  6. Cover and cook for 5 minutes or until tender, stirring occasionally.
  7. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine.
  8. Arrange the chicken over tomato mixture, and bring to a boil.
  9. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.
  10. 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.