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Quick Chicken Cacciatore

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  Boneless chicken breast halves 16 Ounce, lightly seasoned with salt and pepper (4 Pieces, 4 Ounce Each)
  Flour 2 Tablespoon (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste
  Garlic 2 Clove (10 gm), finely chopped
  Olive oil 4 Tablespoon, divided
  Tomato basil pasta sauce/Di sicilia ripe olives and mushrooms pasta sauce 26 Ounce (1 Jar Classico Di Napoli)
  Green bell pepper 1 Small, cut into strips
  Red bell pepper 1 Small, cut into strips
  Provolone cheese slice 2 , cut into half
  Elbow macaroni 7 Ounce, cooked as package directs and drained (1 Package / 2 Cups Creamettes)
  Chopped parsley 1 Tablespoon

Coat chicken with flour.
In large skillet, brown chicken and garlic in 3 tablespoons oil; remove chicken from pan.
Add pasta sauce then chicken.
Bring to a boil; reduce heat.
Cover and simmer 20 minutes, adding peppers during last 5 minutes.
Uncover; top each chicken breast with half cheese slice.
Toss hot cooked macaroni with remaining 1 tablespoon oil and parsley.
Serve with chicken and sauce.
Refrigerate leftovers.

Recipe Summary

Main Dish

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