Quick Chicken Cacciatore
Source of Recipe
llamamama02 - Leesa
List of Ingredients
1 1/4 lb. boneless, skinless chicken breast
Salt and ground pepper to taste
2 tbsp. extra virgin olive oil
1/2 tbsp. crushed red pepper flakes
2 portobello mushroom caps halved and sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28 oz) can crushed tomatoes
Handful flat leaf parsley, chopped
1 lb egg ribbons or egg fettuccine (cooked to al dente)
Crusty bread and grated Parmesan cheese or Romano, for passingRecipe
Heat large skillet over high. heat. Add half the olive oil and brown chicken on each side.
Remove from pan and season with salt and pepper.
Return pan to stove, reduce heat to med heat and add the remaining oil. Add crushed pepper, sliced mushrooms and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until they are dark, tender and have given off their juices. Add about 1/2 cup beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken in to bite size chunks and add to sauce. Simmer sauce 5 minutes to finish cooking chicken. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
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