Chicken Cacciatore - OAMC |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet. Ingredients:
1 lb chicken breast, boneless, skinless, cooked, cut into 1-inch cubes |
1 tablespoon vegetable oil |
1 medium onion, sliced |
1/2 green bell pepper, sliced |
2 cups fresh mushrooms |
1/2 teaspoon crushed garlic |
1 (28 ounce) can crushed tomatoes, italian style |
2 tablespoons fresh parsley, chopped |
1 teaspoon salt |
2 teaspoons italian seasoning |
1 teaspoon dried basil leaves |
8 ounces noodles, wide egg or 8 ounces spinach |
1/2 cup grated parmesan cheese |
Directions:
1. Saute onions, bell pepper, garlic and mushrooms in oil until onion is transparent, about 10 minutes.
2. Add chicken and all other ingredients except Parmesan cheese and noodles to skillet. Simmer for 5 minutes.
3. Let sauce cool, put in an 8-cup container, cover and freeze.
4. To serve, thaw sauce mixture and bake in a preheated 350-degree oven for 35 minutes.
5. Cook noodles according to package directions.
6. Serve chicken over noodles and sprinkle with Parmesan cheese.
7. Suggested sides: Hearts of palm salad.
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