Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 6 skinned, boned chicken breast halves (3 oz.); 2 Tbsp. olive or salad oil; 3 c. small fresh mushrooms or 2 (4 oz.) jars button; 2 medium red or green peppers; 1 large onion, thinly sliced; 2 cloves garlic, minced; 2 Tbsp. tomato paste; 2 tsp. dried basil, crushed; 1 tsp. dried thyme; 1/4 tsp. pepper; 1/2 c. dry white wine; 1/4 tsp. crushed red pepper; 1 (28 oz.) can tomatoes, cut up; 2 Tbsp. lemon juice; 1 tsp. sugar; 1/2 tsp. salt; rigatoni pasta

17 ingredients

9 steps

Ingredients

6 skinned, boned chicken breast halves (3 oz.)
2 Tbsp. olive or salad oil
3 c. small fresh mushrooms or 2 (4 oz.) jars button
2 medium red or green peppers
1 large onion, thinly sliced
2 cloves garlic, minced
2 Tbsp. tomato paste
2 tsp. dried basil, crushed
1 tsp. dried thyme
1/4 tsp. pepper
1/2 c. dry white wine
1/4 tsp. crushed red pepper
1 (28 oz.) can tomatoes, cut up
2 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. salt
rigatoni pasta

Directions

1

In a heavy 12-inch skillet, brown the chicken in hot oil on all sides.
2

Remove chicken and set aside.
3

Add mushrooms (if using fresh), sweet peppers, onion and garlic to skillet drippings. Cook until the vegetables are tender.
4

Add mushrooms (if using canned), wine and red pepper to vegetable mixture.
5

Bring to boiling, reduce heat and simmer, uncovered, until almost all liquid evaporates.
6

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

Return chicken to pan.
8

Simmer, uncovered, 15 minutes until chicken is tender or bake, uncovered, in a 350° oven for 10 to 15 minutes.
9

Serve over the cooked pasta.