CHICKEN CACCIATORE

CHICKEN CACCIATORE
CHICKEN CACCIATORE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    Teaspoon onion powder

  • 1

    Teaspoon garlic powder

  • 1

    Teaspoon dried oregano

  • 1

    Teaspoon dried basil

  • 3/4

    Teaspoon salt

  • 3/4

    Teaspoon black pepper

  • 6

    bone-in chicken breast halves

  • 1

    Tablespoon olive oil

  • 2

    Cups sliced mushrooms

  • 11/2

    Cups red bell pepper strips

  • 11/2

    Cups yellow bell pepper strips

  • 1

    Cup thinly sliced onion

  • 1

    Tablespoon balsamic vinegar

  • 2

    Bay leaves

  • 1

    (28 oz) can whole tomatoes, undrained and chopped

  • 1

    (6 ounce) can tomato paste

  • 3/4

    lb hot cooked whole wheat penne

  • 1/2

    Cup 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. Add the chicken to pan, cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, peppers, and onions to pan, sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste, stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.

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