Scarlett's Chicken Cacciatore
From Valoriest 8 years agoIngredients
- 3 tablespoons evoo shopping list
- 1 pound skinless, boneless chicken breast halves, cubed shopping list
- 1 small onion, diced shopping list
- 1 green bell pepper, diced shopping list
- 2 cups sliced fresh mushrooms shopping list
- 1 clove garlic, crushed shopping list
- 1 (28 ounce) can Italian-style crushed tomatoes shopping list
- 2 tablespoons chopped fresh parsley (1 1/2 tsp. dried) shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 teaspoons Italian seasoning shopping list
- 1 teaspoon dried basil shopping list
- crushed red pepper shopping list
- 1 (8 ounce) package egg noodles/ spaghetti shopping list
- 1/2 cup grated Parmesan cheese shopping list
How to make it
- Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes. Keep warm in slow cooker.
- While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments