Chicken Cacciatore

By mdyess

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 6 bone-in chicken breast halves (about 3 pounds), skinned
• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 1 1/2 cups red bell pepper strips
• 1 1/2 cups green bell pepper strips
• 1 cup thinly vertically sliced onion
• 1 tablespoon balsamiC vinegar
• 2 bay leaves
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (6-ounce) can tomato paste
• 6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Step 1

Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set
remaining oregano mixture aside.
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, bell peppers,
and onion 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.
Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle
1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.
Yield: 6 servings
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CALORIES 533 (13% from fat); FAT 7.8g (sat 2.7g,mono 2.9g,poly 0.89); PROTEIN 53.9g;
CHOLESTEROL 105mg; CALCIUM 207mg; SODIUM 813mg; FIBER 5.5g; IRON 4.3mg;
CARBOHYDRATE 60.69