Chicken Thighs Cacciatore

By Tom421

Ingredients

• 8 skinned and boned chicken thighs (about 2 pounds)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 medium-size green bell pepper, chopped
• 1 garlic clove, minced
• 1 jar (24 ounces) tomato-and-basil pasta sauce
• Hot cooked fettuccine
• 1/3 cup chopped fresh parsley (optional)

Details

Servings 4
Adapted from jsonline.com

Preparation

Step 1

Preparation:

Sprinkle chicken with Italian seasoning and salt. Cook chicken in hot oil in a 12-inch skillet over medium-high heat 5 to 6 minutes on each side or until done. Remove chicken; reserve drippings in skillet.

Sauté onion and bell pepper in hot drippings 4 minutes. Add garlic and sauté 1 minute. Return chicken to skillet; pour pasta sauce over chicken. Bring to a boil over medium heat. Reduce heat to medium-low, and simmer 3 to 5 minutes or until thoroughly heated.

Spoon chicken mixture over hot cooked fettuccine. Sprinkle with parsley, if desired.

Serve with broccoli with garlic:
Microwave 1 package (12 ounces) fresh broccoli florets, 1 garlic clove, minced, 2 tablespoons water and ½ teaspoon salt in a microwave-safe glass bowl, covered with plastic wrap, on high (100% power) 3 to 4 minutes or until tender.