easy chicken cacciatore

8 servings
¼ cup Olive Oil
½ teaspoon Crushed Red Pepper
2 pounds Boneless Chicken Breasts *
½ pounds Thickly Sliced Mushrooms
  Jar Ragu Spaghetti Sauce **
2 larges Sweet Peppers ***
1 large Green Pepper ****
¾ teaspoon Dried Thyme; crushed
2 tablespoons Red Wine Vinegar
  Hot cooked spaghetti or linguini

* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini.

Similar recipes

Random recipe of the day

Pan fried or sauteed yellow perch

Follow us

 Subscribe in a reader