Try This Quick and Easy Chicken Cacciatore…

It’s been a long time since I posted a recipe I made for dinner…wanted to share this with you because it is was so easy to make and turned out to be very tasty.  I served it for my family over pasta and I had it over a bed of spinach.

Chicken Cacciatore

The rich flavors of fresh vegetables, herbs, and red wine give this Italian recipe maximum taste with minimum calories. Serve over a bed of lettuce or pasta.

Servings: 4

 1       lb         skinless, boneless chicken breast, cut into bite-sized pieces
 1       tsp       dried oregano
 1/2  tsp       dried basil
 1/4  tsp       crushed red pepper
                        olive oil
 2       cups   sliced cremini mushrooms
 3/4  cup     diced bell pepper
 1 1/2  cups tomato-basil pasta sauce
 1/4  cup     dry red wine or balsamic vinegar
 1/4  tsp      sea salt
 1/4  tsp      black pepper
 1/2  cup     (about 2 ounces) shaved Parmigiano-Reggiano cheese
 2      Tbs      thinly sliced fresh basil

1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with olive oil. Add chicken to pan; sauté 2 minutes or until lightly browned,
stirring frequently. Add mushrooms and bell pepper to pan; sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.

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