Chicken Cacciatore
by Gina Jantzen

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Course: Main
Cuisine: Italian
Food Group: Poultry
Serves: 3


3 - 4 Boneless, skinless chicken breasts
Olive Oil
Onion Powder
Garlic Powder
Red Pepper Flakes
1/2 large Red, orange or yellow pepper, cut in a large dice
1/2 large Green pepper, cut in a large dice
1 large Onion, cut in a large dice
8 ounce Package of sliced mushrooms
5 clove(s) Garlic, sliced or pressed
14.5 ounce Can of diced tomatos with green peppers and onions
1/2 cup(s) White wine
8 - 10 ounce Favorite pasta sauce (home made or Gia Russa Marinara)
1/2 pound(s) Pasta
Add olive oil to medium-high pan (3 or 4 turns around the pan) and add chicken breasts. Sprinkle garlic powder, onion powder, salt, pepper and red pepper flakes on chicken. Cook for 3 minutes covered. Flip chicken and sprinkle the garlic/onion powder, salt, pepper and red pepper flakes to the other side. Cook another 2 to 3 minutes covered. Add the garlic in the middle of the chicken and let cook for about 1 minute (you may need to add extra olive oil on the garlic). Add the peppers and onions to the pan and lift the chicken up with tongs to place on top of the veggies (like a nest). Cook the veggies 5 7 minutes covered (until just starting to get soft). Add the mushrooms in about 4 minutes after the onion and pepper cooked. Add the wine, diced tomatoes and tomato sauce and simmer on low for 20 minutes (uncovered for thicker sauce). Serve over pasta and sprinkle with Romano cheese.
Notes:I love to add zucchini and reduce the amount of peppers slightly!