Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 6 skinned, boned chicken breast halves (3 oz. each); 2 Tbsp. olive oil or cooking oil; 3 c. (8 oz.) small fresh mushrooms; 2 medium sweet red or green peppers, cut into strips; 1 large onion, thinly sliced and separated into rings; 2 cloves garlic, minced; 1/2 c. dry white wine; 1 small Serrano chili pepper, seeded and finely chopped; 1/4 tsp. crushed dried red peppers (optional); 1 (28 oz.) can tomatoes, cut up; 2 Tbsp. lemon juice; 2 Tbsp. tomato paste; 2 tsp. dried basil; 1 tsp. sugar; hot cooked rigatoni pasta; 1 tsp. sugar; 1 tsp. dried thyme; 1/2 tsp. salt; 1/4 tsp. pepper

19 ingredients

8 steps

Ingredients

6 skinned, boned chicken breast halves (3 oz. each)
2 Tbsp. olive oil or cooking oil
3 c. (8 oz.) small fresh mushrooms
2 medium sweet red or green peppers, cut into strips
1 large onion, thinly sliced and separated into rings
2 cloves garlic, minced
1/2 c. dry white wine
1 small Serrano chili pepper, seeded and finely chopped
1/4 tsp. crushed dried red peppers (optional)
1 (28 oz.) can tomatoes, cut up
2 Tbsp. lemon juice
2 Tbsp. tomato paste
2 tsp. dried basil
1 tsp. sugar
hot cooked rigatoni pasta
1 tsp. sugar
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper

Directions

1

In heavy skillet or Dutch oven, brown chicken in hot oil 4 to 5 minutes.
2

Remove chicken and set aside.
3

Add mushrooms, sweet peppers, onion and garlic to skillet drippings; cook until tender. Add wine and Serrano or crushed red pepper to vegetable mixture. Bring to a boiling point.
4

Reduce heat.
5

Simmer, uncovered, until almost all the liquid is evaporated.
6

Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan.
7

Simmer, uncovered, 15 minutes or until chicken is tender and is no longer pink.
8

Serve over pasta.