Chicken Vodka Cacciatore

9 ingredients
2 steps

Ingredients

  • 1 1/4 pounds boneless skinless chicken thighs
  • 1 tablespoon Bertolli(R) Classico Olive Oil
  • 8 ounces cremini mushrooms sliced, or white mushrooms, about 3 cups
  • 1 green bell pepper small, diced
  • 1 clove garlic finely chopped
  • 1 teaspoon fresh rosemary chopped, or 1/4 tsp dried rosemary
  • 1 tablespoon balsamic vinegar
  • 1 jar Bertolli Vodka Sauce
  • pasta

Directions

  1. 1
    Season chicken, if desired, with salt and ground black pepper. Heat Olive Oil over medium-high heat and brown chicken, stirring occasionally, about 4 minutes. Remove chicken and set aside.
  2. 2
    Cook mushrooms, green pepper, garlic and rosemary in same skillet, stirring occasionally, 5 minutes or until mushrooms are lightly browned. Stir in vinegar and cook 1 minute. Stir in Sauce. Return chicken to skillet. Bring just to a boil over high heat, stirring occasionally. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta topped with Parmesan cheese.

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