Chicken Cacciatore

It’s hard to believe that it was so sunny this past weekend and not terribly cold and now it’s freezing and we are getting up to 10″ of snow.  Really?  Just when I think winter isn’t so bad, things go drastically south.  Tonight it’s supposed to be 8 degrees.  I don’t even know how to process that.  Some people hate being cooped up inside when it’s snowy and cold but I thinks it’s a perfect time to do some cooking.  This Chicken Cacciatore is a quick, tasty, and comforting dish to help satisfy that specific hunger that only comes with winter.

Diced chicken is tossed with dried basil, oregano, and red pepper flakes before being sautéed with fresh red pepper and earthly mushrooms.  The secret weapon of jarred tomato and basil marinara sauce helps to keep this dish simple and a little red wine adds an extra dose of bold flavor.  As the dish simmers, the flavors meld together to make a perfectly easy chicken cacciatore that can be served with your favorite pasta, quinoa, rice or simply vegetables.  Talk about a perfectly warm dinner for a cold and snowy night.

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The ingredients:

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Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper.

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Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently.  Add mushrooms and bell pepper to pan; sauté 5 minutes.

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Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper.

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Sprinkle with cheese and fresh basil.

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Additions:  None

Omissions:

  • Basil

Substitutions:

  • Baby portabella mushrooms

Overall Rating:  Like It

Source:  Cooking Light magazine

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