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Prep Time: 12 Minutes Cook Time: 55 Minutes |
Ready In: 67 Minutes Servings: 4 |
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To make this classic dish quicker, we've used skinless bone-in breast halves instead of calling for cutting up a whole chicken. Cacciatore is often served over cooked pasta. Ingredients:
2 tablespoons olive oil |
4 (8-ounce) bone-in chicken breast halves, skinned |
1 (8-ounce) package pre-sliced mushrooms |
3 cups sliced green bell pepper |
2 tablespoons chopped shallots |
1 teaspoon dried oregano |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 (26-ounce) jar tomato-basil pasta sauce (such as classico) |
2 tablespoons chopped fresh basil |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove from pan, and set aside.
2. Add mushrooms and next 5 ingredients to pan; cook 8 minutes or until mushrooms are tender. Add pasta sauce; bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 35 minutes or until chicken is done. Stir in basil.
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