Pasta with Chicken Cacciatore
|Olive oil||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped finely (Medium Sized Ones)|
|Green bell pepper||1⁄2 Small, cut into 1/2 -by-1-inch strips|
|Onion||1⁄2 Small, cut into 1/2-inch dice|
|Small button mushrooms||2 Ounce, left whole or halved (Depending On Size)|
|Boneless skinless chicken breasts||1⁄2 Pound, trimmed of all fat and cut crosswise into 1/2-inch-wide strips|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Reduced sodium chicken broth||1⁄4 Cup (4 tbs)|
|Canned no salt added whole tomatoes||16 Ounce (1 Can)|
|Concentrated tomato paste||1 Tablespoon (Double-Concentrate)|
|Finely chopped italian parsley||1 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Pasta||1 Pound, cooked and drained|
In a large skillet or saucepan, heat 1 tablespoon of the oil over high heat.
Add the garlic, pepper, onion, and mushrooms; saute until they are tender and just beginning to brown, about 3 minutes.
Remove the vegetables and set them aside.
Add the remaining oil and, still over high heat, saute the chicken strips until they begin to turn golden, about 2 minutes.
Add the wine and broth, and stir and scrape to deglaze the skillet.
Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, about 20 minutes.
Serve over cooked pasta.