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Created by:
Lynne Feifer
Chicken Cacciatore
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Ingredients
▢
3
tablespoons
canola oil
▢
4
boneless
skinless chicken breasts
▢
1
green bell pepper
chopped (about 1 cup)
▢
1
medium onion
chopped (about 1 cup)
▢
3
cloves
garlic
minced
▢
1 8-
ounce
can tomato sauce
▢
1 20-
ounce
can diced tomatoes
undrained
▢
½
cup
Chianti wine
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½
teaspoon
thyme
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⅛
teaspoon
cayenne pepper
▢
⅛
teaspoon
freshly ground black pepper
▢
1 12-
ounce
package noodles
Instructions
In a large skillet over medium heat, pour olive oil.
Place chicken breasts into pan and brown on both sides, about 3 minutes each.
Transfer chicken to plate, cover and refrigerate.
Saute pepper and onion in pan until soft, about 5 minutes.
Add garlic, tomato sauce, diced tomatoes, wine, thyme, cayenne pepper and black pepper.
Cover and simmer for one hour over low heat, stirring occasionally.
Add the chicken and cook for approximately 20 minutes or until cooked through.
Prepare noodles according to manufacturer's directions and serve.
Leftovers can be frozen, but freeze sauce separately.
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