Recipes:
# Chicken Cacciatore
## INGREDIENTS
2 tablespoons butter or margarine
1 1/4 pounds boneless chicken breasts and thighs
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5-ounce) can whole peeled tomatoes, chopped
1/4 cup chicken broth
1 1/2 teaspoons Italian seasoning
8 ounces spaghetti or vermicelli
1/4 cup grated Romano or Parmesan cheese
SERVES 4
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## Make Ahead
Make life easy. Chop the chicken and mix with sauce and spaghetti. Freeze for up to 1 month. Thaw; bake at 350°F for 30 minutes. Sprinkle with Romano.
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## VARIATION
Brighten up this dish by adding some steamed broccoli florets just before serving.
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### 1
Heat butter in a large skillet over medium-high heat. Add chicken; sauté for 3 minutes per side. Remove chicken. Pour off all but 2 tablespoons of pan drippings.
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### 2
Add onion, garlic and bell pepper to skillet; sauté until tender, about 4 minutes. Add undrained tomatoes, broth and Italian seasoning.
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### 3
Return chicken to skillet. Simmer, covered, for 20 minutes or until chicken is tender. Meanwhile, bring a large pot of water to a boil.
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### 4
Add pasta to pot and cook according to package directions; drain well. Place pasta in a large, deep serving bowl. Add chicken. Ladle sauce over top. Sprinkle with Romano.
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## Make It Quicker
• Place onions in the freezer for about 10 minutes before cutting. The juices will be frozen and you won’t be slowed down by watery eyes.
• Use sliced chicken cutlets instead of the whole breasts and thighs to save time. Reduce cooking time in step 3 to 10 minutes.
