This recipe is by no means one of those, “Huh, now there’s something new!” recipes, but it is my goal to get most of our regular meals up on this site so that I have them all in one place!
I love Chicken Cacciatore.
Mostly because I am a big fan of vegetables and this recipe packs in practically the entire Farmer’s Market.
So, for what it’s worth to my readers who don’t already know about this yummy dish, use up some of your garden’s bounty with a big skillet of Chicken Cacciatore…
1 lb boneless, skinless chicken breast tenderloins
1 T olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1/2 cup green pepper, chopped
3/4 cup sliced zucchini
3/4 cup sliced mushrooms
1 (14.5 oz) can diced tomatoes, undrained
1 (24-26 oz) jar your favorite pasta sauce
1/2 tsp Italian seasoning
1/8 tsp pepper
2 cups pasta, cooked
1. Cook chicken in oil about 5 minutes. Move chicken over.
2. Saute onion, garlic, pepper, zucchini, and mushrooms for about 3 minutes.
3. Stir tomatoes, seasoning and pepper into skillet. Heat to boiling, reduce heat. Cover and simmer about 25 minutes.
4. Uncover. Simmer 5 more minutes. Serve over pasta.
Happy Chicken Cacciatore-ing! 🙂
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