Easy chicken cacciatore

Yield: 8 servings

Measure Ingredient
¼ cup Olive Oil
½ teaspoon Crushed Red Pepper
2 pounds Boneless Chicken Breasts *
½ pounds Thickly Sliced Mushrooms
\N \N Jar Ragu Spaghetti Sauce **
2 larges Sweet Peppers ***
1 large Green Pepper ****
¾ teaspoon Dried Thyme; crushed
2 tablespoons Red Wine Vinegar
\N \N 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.

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