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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Although I have not tried it, I'm sure this could easily be done in a crockpot. What a wonderful combination of spices!!!! Ingredients:
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1 teaspoon dried basil |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
6 skinless chicken breast halves, bone-in (about 3 lb.) |
1 tablespoon olive oil |
2 cups sliced mushrooms |
1 1/2 cups red bell peppers, strips |
1 1/2 cups green bell peppers, strips |
1 cup onion, thinly sliced on the vertical |
1 tablespoon balsamic vinegar |
2 bay leaves |
1 (28 ounce) can whole tomatoes, undrained and chopped |
1 (6 ounce) can tomato paste |
6 cups hot cooked penne (about 3/4 lb. uncooked tube-shaped pasta) |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Combine first 6 ingredients. Sprinkle 4 teaspoons of this mixture over chicken. Set remaining mixture aside.
2. Heat oil in large Dutch oven over med-high heat. Add the chicken to pan, cook 2 minutes on each side or until browned. Remove chicken from pan.
3. Add mushrooms, bell pepper strips and onions to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally.
4. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat and simmer 50 minutes or until chicken is done.
5. Place 1 cup of pasta in each of 6 shallow bowls. Top each serving with chicken. Ladle 1 cup of sauce over chicken and sprinkle each serving with 4 teaspoons Parmesan cheese.
6. NOTE: Chicken tighs can also be used. If your chicken breasts are very large, you might want to consider doubling the sauce portion of the recipe.
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