Chicken Cacciatore Recipe | Taste of Home

By Sophialuc

Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 teaspoon salt, divided
• 1/8 teaspoon pepper
• 2 tablespoons Filippo Berio® Extra Virgin Olive Oil, divided
• 1 medium green pepper, chopped
• 1/2 pound fresh mushrooms, sliced
• 4 garlic cloves, minced
• 1 can (15 ounces) tomato puree
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup minced fresh parsley
• Hot cooked spaghetti, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large
nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set
aside. In the same skillet, saute the green pepper, mushrooms and
garlic in remaining oil until vegetables are tender.
Add the tomato puree, stewed tomatoes, vinegar, sugar, basil,
oregano, red pepper flakes, remaining salt and reserved chicken.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce
is thickened. Serve over spaghetti if desired. Yield: 6 servings.