Easy chicken cacciatore
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
* 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.