Chicken Cacciatore

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• 6 bone-in skinless chicken breast halves (about 3 pounds)
• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 1 1/2 cups red bell peppers, strips
• 1 1/2 cups green bell peppers, strips
• 1 cup thinly vertically sliced onion
• 1 tablespoon balsamic vinegar
• 2 bay leaves
• 1 (28 ounce) can whole tomatoes, undrained and chopped
• 1 (6 ounce) can tomato paste
• 6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
• 1/2 cup grated fresh parmesan cheese

Recipe

• 1 combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. set remaining oregano mixture aside.
• 2 heat oil in a large dutch oven over medium-high heat. add the chicken to pan; cook 2 minutes on each side or until browned. remove chicken from the pan. add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. cover and cook for 5 minutes or until tender, stirring occasionally. add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. arrange the chicken over tomato mixture, and bring to a boil. cover, reduce heat, and simmer 50 minutes or until the chicken is done.
• 3 place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of parmesan cheese.