Chicken Noodle Cacciatore #3

By carvalhohm

Ingredients

• 1/3 cup olive oil
• 1/2 pound fresh sliced mushrooms
• 2 bell peppers (1 red and 1 green), thinly sliced
• 1 large onion, cut in half then cut into 1/4-inch slices
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
• 1 (26-ounce) jar spaghetti sauce
• 1 large tomato, chopped
• 1/4 cup water
• 1/4 cup white wine, optional
• 1 (1-pound) egg noodles, cooked according to package directions

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Heat oil in soup pot over medium-high heat. Add mushrooms, bell peppers, and onion and cook for 3 to 4 minutes, or until just tender. Remove vegetables to medium bowl, leaving any remaining oil in pot.

Meanwhile, combine flour, salt, and pepper in shallow dish and dip chicken into flour mixture one piece at a time, coating completely. In same soup pot, cook chicken pieces for 6 to 8 minutes per side, or until browned.

Return vegetables to pot and add remaining ingredients; mix well. Reduce heat to medium-low and cook for 30 to 40 minutes, or until chicken is tender and no pink remains.

Serve chicken topped with sauce and vegetables over egg noodles.

Notes:
Serve over bed of egg noodles and sprinkle with grated Parmesan cheese.