Speedy Skillet Chicken Cacciatore |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Twenty minutes is all you will need to make this classic Italian dish. Serve over curly egg noodles. Ingredients:
1 tablespoon butter |
4 small boneless skinless chicken breasts |
2 cloves garlic, minced |
1 (8 ounce) package sliced mushrooms |
1 sweet green pepper, cut into thin strips |
1 teaspoon italian herb seasoning |
1 (19 ounce) can italian-style stewed tomatoes |
1 (8 ounce) package broad egg noodles, preferably curly style |
1/2 cup 35% cream |
salt |
pepper |
freshly grated canadian parmesan cheese |
Directions:
1. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan; brown chicken, turning once, for about 2 min per side. Transfer to a plate. Add garlic, mushrooms, green pepper and Italian seasoning to pan and saute for about 3 min or until mushrooms start to brown.
2. Add tomatoes and bring to a boil, scraping up brown bits stuck to pan. Arrange chicken in pan in a single layer, turning to coat in sauce. Reduce heat and simmer, turning chicken once, for about 8 min or until chicken is no longer pink inside and sauce is thickened.
3. Meanwhile, in a large pot of boiling salted water, cook noodles for about 5 min or until just tender or according to package directions. Drain well.
4. Using tongs, transfer chicken to a cutting board. Stir cream into sauce; increase heat to high and bring to a boil. Season to taste with salt and pepper. Divide noodles among serving bowls; slice chicken and arrange chicken on top of noodles. Spoon sauce over top and sprinkle with Canadian Parmesan cheese.
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