CHICKEN CACCIATORE

By gaster16

Ingredients

• 4 large skinless boneless chicken breast halves
• 1/4 teaspoon each salt and pepper
• 1-1/2 teaspoons olive oil
• 1 lb. mushrooms quartered
• 1 large garlic clove chopped
• 2 medium green bell peppers, cored, seeded and cut into strips
• 1 medium onion thinly sliced
• 1 can ( 28 oz.) crushed tomatoes
• 8 oz. angel hair pasta

Preparation

Step 1

Place chicken breast halves between sheets of plastic wrap. Pound to an even thickness with a meat mallet or rolling pin. Sprinkle salt and pepper on both sides of chicken. Heat oil in large skillet over medium heat until hot but not smoking. Add chicken breasts, smooth side down. Cook 5 minutes until well browned. Turn over and cook 4 minutes longer until opaque in center. Remove to a plate in a single layer. Add mushrooms and 2 tablespoons water to pan. Cook, stirring occasionally, 4 minutes. Add garlic, cook 3 minutes or until skillet looks dry. Transfer mixture to a bowl. Add peppers, onions, and 2 tablespoons water to skillet. Cook, stirring often, until vegetables are very tender. Add crushed tomatoes and 1 cup water. Cover and simmer briskly 20 minutes or until sauce thickens.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook stirring often until just tender, drain well. Add chicken to skillet, cook turning once or twice, until heated through.