One PotChicken Cacciatore

• Meat

  • 1 cut into pieces 2 pounds chicken breast

• Produce

  • 1 tsp Basil
  • 2 cloves Garlic
  • 1 tbsp Italian parsley
  • 1 cup Mushrooms
  • 1/2 Onion (about 1/2-3/4 cup, medium sized
  • 1 tsp Oregano
  • 1 Red bell pepper, cut into 1/4" strips
  • 1 20 ounce can Tomatoes
  • 1 Yellow bell pepper, cut into 1/4" strips

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 2 1/2 cup Pasta, small dry

• Baking & Spices

  • 1/4 tsp Red pepper
  • 1 Salt & pepper

Found on yellowblissroad.com

Ingredients

• 2 pounds chicken breast, cut into 1 pieces
• ½ medium sized onion (about ½-3/4 cup)
• 1 red bell pepper, cut into ¼ strips
• 1 yellow bell pepper, cut into ¼ strips
• 1 cup sliced mushrooms
• 1-20 ounce can crushed tomatoes
• 2 cups low sodium chicken broth
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• ¼ teaspoon crushed red pepper
• 2½ cup small, dry pasta (like penne)
• 1 tablespoon chopped Italian Parsley
• Salt & pepper

Directions

• Heat a 5 quart (or larger) pot with a little olive oil over medium heat. Add onions and cook for 1-2 minutes, until they begin to soften. Add chicken in a single layer. Season with salt and pepper.
• Brown chicken on all sides (about 3-4 minutes). The chicken does not need to cook through.
• Stir in garlic, peppers and mushrooms and cook for a few minutes, until they start to soften.
• Stir in crushed tomatoes, pasta, chicken broth, oregano, basil and crushed red pepper. Season again lightly with salt and pepper.
• Bring to a boil and reduce heat to medium-low. Cover and cook for about 20 minutes, stirring once to prevent sticking. If the sauce is too thin, remove the lid and turn the heat to medium, stirring occasionally until liquid is reduced. Taste and adjust seasonings if needed.
• Garnish with chopped parsley. Divide into bowls and serve hot.