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| CHICKEN CACCIATORE | ||
| Yields 4 | ||
| 2 tbsp. butter or margarine 1-1/4 lbs. boneless chicken breasts and thighs 1 med. onion, chopped 2 garlic cloves, minced 1 green bell pepper, chopped 1 (14.5 oz.) can whole peeled tomatoes, chopped 1/4 cup chicken broth 1-1/2 tsp. Italian seasoning 8 oz. spaghetti or vermicelli 1/4 cup grated Romano or Parmesan cheese |
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| Heat butter in a large skillet over medium-high heat. Add chicken; saute for 3 minutes per side. Remove chicken. Pour off all but 2 tbsp. of pan drippings. Add onion, garlic and bell pepper to skillet; saute until tender, about 4 minutes. Add undrained tomatoes, broth and Italian seasoning. Return chicken to skillet. Simmer, covered, for 20 minutes or until chicken is tender. Meanwhile, bring a large pot of water to a boil. Add pasta to pot and cook according to pkg. directions; drain well. Place pasta in a large, deep serving bowl, add chicken. Ladle sauce over top. Sprinkle with Romano. | ||