Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chicken Caddiatore




Source of Recipe


cookingvillage.com






Recipe Introduction


Here's a classic Italian winner the whole family will love! Serve it with your favorite shape of pasta.






List of Ingredients



• 1 tablespoon olive oil
  
• 6 boneless, skinless chicken-breast halves (about 1 1/2 pounds), cubed
  
• 1 can (15 ounces) whole tomatoes, drained and chopped
  
• 2 cups sliced fresh mushrooms (about 6 ounces)
  
• 1 1/2 cups pasta sauce
  
• 1/2 cup coarsely chopped onion (1 medium)
  
• 1/2 cup coarsely chopped red bell pepper (1/2 medium)
  
• 1/2 cup coarsely chopped green bell pepper (1/2 medium)
  
• 6 cups cooked pasta
  






Instructions



1. Preheat the oven to 375F. Lightly coat a 2 1/2-quart shallow baking dish with cooking spray.
   
   
2. Heat the oil in a large skillet over medium-high heat until hot. Add the chicken; cook, stirring frequently, until browned on all sides, about 5 minutes.
   
3. Combine the tomatoes, mushrooms, pasta sauce, onion and red and green bell peppers in a large bowl; mix well. Stir in the cooked chicken. Spread in the prepared dish.
   
4. Bake until the mixture is bubbly, 35 to 40 minutes. Serve with the pasta.
   
   






Final Comments


Makes 6 servings