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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Cooking Light. For an even more economical meal, use a whole chicken cut into pieces. Depending on the size of your Dutch oven, you may need to brown the chicken in batches. Ingredients:
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 |
Directions:
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.
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