2 lbs. skinless chicken thighs
1 med. onion, sliced
1 jar (4.5 oz.) sliced mushrooms, drained
1 jar (1 lb. 10 oz.) Ragu Chunky Gardenstyle Pasta Sauce
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| SKILLET CHICKEN CACCIATORE | |||
| Yields about 6 servings | |||
| 1 tbsp. Bertolli Olive Oil 2 lbs. skinless chicken thighs 1 med. onion, sliced 1 jar (4.5 oz.) sliced mushrooms, drained 1 jar (1 lb. 10 oz.) Ragu Chunky Gardenstyle Pasta Sauce |
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| In a 12-in. skillet, heat oil over medium-high heat and cook chicken, onion and mushrooms 10 minutes, or until onion is tender and chicken is lightly browned. Stir in Ragu Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes, or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta | |||