CHICKEN CACCIATORE

By ASurek

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

Details

Servings 6

Preparation

Step 1

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.