Easy Chicken Cacciatore

By polledl

Grandma never soaked mushrooms in water, because this causes them to become mushy. She simply cleaned them with a damp paper towel or mushroom brush. To remove any dirt, she briefly ran the mushrooms under cold running water and quickly dried them with paper towels before the water had a chance to soak in.
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Ingredients

• 8 ounces dry egg noodles
• 1 (15-ounce) can chunky Italian-style tomato sauce
• 1 cup chopped green bell pepper
• 1 cup sliced onion1 cup sliced mushrooms
• 4 boneless, skinless chicken-breast halves (about 5 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

1Cook noodles according to package directions; drain and keep warm.
.2While noodles are cooking, combine tomato sauce, bell pepper, onion and mushrooms in microwavable dish.
.3Cover dish loosely with plastic wrap or with waxed paper; microwave on HIGH 6 to 8 minutes, stirring the mixture halfway through cooking time.
.4While sauce mixture is cooking, coat large nonstick cooking spray and heat over medium to medium-high heat.
.5Cook chicken breasts in skillet until lightly browned, about 3 to 4 minutes per side. Add sauce mixture to skillet. Add salt and pepper.
.6Reduce heat to medium and simmer until an instant-read thermometer inserted in center of meat registers 180°F, about 12 to 15 minutes. Serve chicken and sauce over noodles.