Quick Chicken Cacciatore Recipe
Ingredients
4 (4-ounce) boneless chicken breast halves, lightly seasoned with salt and pepper Flour
2 cloves garlic, finely chopped
4 tablespoons olive oil, divided
1 (26-ounce) jar CLASSICO Di Napoli (Tomato & Basil) or Di Sicilia (Ripe Olives & Mushrooms) Pasta Sauce
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
2 slices Provolone cheese, cut in half
1 (7-ounce) package
2 cups CREAMETTES Elbow Macaroni, cooked as package directs and drained
Chopped parsley
Directions
Coat chicken with flour.
In large skillet, brown chicken and garlic in 3 tablespoons oil; remove chicken from pan.
Add pasta sauce then chicken.
Bring to a boil; reduce heat.
Cover and simmer 20 minutes, adding peppers during last 5 minutes.
Uncover; top each chicken breast with half cheese slice.
Toss hot cooked macaroni with remaining 1 tablespoon oil and parsley.
Serve with chicken and sauce.
Refrigerate leftovers.
In large skillet, brown chicken and garlic in 3 tablespoons oil; remove chicken from pan.
Add pasta sauce then chicken.
Bring to a boil; reduce heat.
Cover and simmer 20 minutes, adding peppers during last 5 minutes.
Uncover; top each chicken breast with half cheese slice.
Toss hot cooked macaroni with remaining 1 tablespoon oil and parsley.
Serve with chicken and sauce.
Refrigerate leftovers.
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