Chicken Cacciatore
Posted on: January 23, 2018

Chicken Cacciatore
Serves 4 to 6

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (2½ to 3
1¾ cups chicken broth (we prefer Swanson)
1 teaspoon dried oregano leaves, crushed
1 teaspoon garlic powder
1 small green bell pepper, seeded
and cut into 2-inch-long strips
1 (14.5-ounce) can diced tomatoes
1 medium onion, cut into wedges
8 pearl onions
¼ teaspoon black pepper
2½ cups uncooked medium shell-shaped pasta

Heat the oil in a large sauté pan over medium heat. Add the chicken
and cook, turning once, for 10 minutes or until seared on both sides.
Add the broth, oregano, garlic powder, green pepper, diced tomatoes,
onions, salt, and black pepper to the pan, stir, and bring to a
boil. Stir in the pasta, reduce the heat to low, then cover to allow
all the ingredients to absorb the flavors. Cook for about 20 minutes,
or until the pasta is al dente.


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