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.
Happy Chicken Cacciatore-ing! 🙂