Chicken Cacciatore Linguine |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Guests are always impressed by this recipe! Adapted from a Better Homes and Gardens recipe for Chicken Cacciatore that used a whole chicken, cut up, and simmered in sauce. I decided to debone the chicken before cooking instead of after. Ingredients:
4 chicken breasts, trimmed |
2 tablespoons olive oil |
1 medium onion, diced |
2 garlic cloves, minced |
1 (7 1/2 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 cup red wine (to taste) |
1 (4 ounce) can mushroom stems and pieces |
2 tablespoons snipped fresh parsley |
1 teaspoon sugar |
1/8 teaspoon black pepper |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/2 teaspoon oregano |
hot cooked linguine, for 6 |
Directions:
1. Cut chicken breasts into 3-4 large chunks or strips each. In a large pot, heat oil and brown chicken for 2-3 minutes. Add onion and garlic and brown 1-2 more minutes.
2. Meanwhile, in a medium bowl, combine undrained tomatoes, tomato paste, 1/2 cup wine, mushorooms, parsley, sugar, salt, rosemary, thyme, oregano and pepper. Pour mixture over chicken. Bring to boiling, reduce heat. Simmer for 35-40 minutes or til chicken is tender. Stir in additional wine during cooking if needed.
3. Serve over hot liguine.
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