Cacciatore-style chicken


Cacciatore-style chicken

Servings: 4

Preparation time: 1 hr and 50 min



3 boneless skinless chicken breasts (3/4 to 1 lb)

1 tablespoon olive or vegetable oil

1 medium onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

1/2 cup chopped green bell pepper

3/4 cup sliced zucchini or yellow summer squash

3/4 cup sliced fresh mushrooms

1 can (14.5 oz) diced tomatoes, undrained

1/2 teaspoon Italian seasoning

1/8 teaspoon pepper

1 1/2 cups uncooked bow-tie (farfalle), radiatore (nuggets) or rotini pasta



1. Cut each chicken breast crosswise into 3 pieces. In 10- inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring frequently, until brown; move chicken to one side of skillet.

2. Add onion, garlic, bell pepper, zucchini and mushrooms to other side of skillet. Cook vegetables about 3 minutes, stirring occasionally, until crisp tender.

3. Stir tomatoes, Italian seasoning and pepper into vegetables and chicken. Heat to boiling; reduce heat. Cover; simmer 25 minutes or until chicken is no longer pink in center. Meanwhile, cook and drain pasta as directed on package.

4. Uncover chicken mixture; simmer 5 minutes longer. Serve over pasta.



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