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Pasta With Chicken Cacciatore

Fettuccine.Inn's picture
Ingredients
  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
  Sugar 1⁄2 Tablespoon
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Bay leaf 1
  Pasta 1 Pound, cooked and drained
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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