Chicken Cacciatore
Serves: 4
Cook time: 35 mins
Ingredients
| 1 tsp | basil |
| 1 | bay leaf |
| 1 lbs | bonesless, skinless chicken |
| 3 cup | broad noodles, warm |
| 28 oz | can of diced tomatoes |
| 1 cup | chopped green bell pepper |
| 1 cups | chopped onion |
| 4 tsp | cornstarch |
| 1 tsp | dried basil |
| ½ tsp | dried oregano |
| ½ cup | dry red wine (white can be used) |
| ¼ tsp | garlic powder |
| 6 cloves | garlic, chopped |
| 3 cups | medium mushrooms, quartered |
| olive oil cooking spray | |
| salt and pepper to taste | |
| 2 Tbsp | water, comine with cornstarch |
Steps
Cut chicken into bite sized pieces, sprinkle with combined tsp. of basil, oregano and garlic powder. Spray large skillet with cooking spray. Cook chicken over medium heat until browned only. Remove and sprinkle with salt and pepper.
Add onion, garlic and bell pepper to skillet, saute 3-4 minutes.
Add mushrooms, tomatoes with liquid, wine, basil, and bay leaf. Heat to boiling.
Add chicken, reduce heat and simmer covered until chicken is tender. (20-30 min.)
Heat to boiling, stir in cornstarch and water mixture. Boil, stirring constantly until thickened. Discard bay leaf. Season to taste with salt and pepper. Serve chicken and sauce over noodles.