Ya, it's Recipe Box Swap time again! This month's theme is pasta. Many people might consider this recipe I'm sharing to be more of a chicken recipe, but it also has pasta (and the sauce alone without the chicken makes a great accompaniment to pasta). I'm really proud of this recipe; it's one that I came up with myself a couple of years ago and I think it's pretty darn tasty! I usually don't measure when I cook this, so the measurements for the spices, etc. are really just my best guesstimates. Also remember that I'm Canadian, so some of my measurements are metric. Please feel free to let me know if you think I've omitted anything (I just wrote up the recipe this morning). Without further ado, here you go!
Kaye’s Chicken Cacciatore
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 medium onion, chopped
3 cloves of garlic, minced
10-15 button mushrooms, quartered (about one cup)
1 medium/large red bell pepper, roughly chopped
1 medium green zucchini, roughly chopped
1 28 fl oz can of stewed tomatoes
2 tbsp tomato paste
½ cup red wine (optional)
1 tsp sugar
½ tbsp dried basil
½ tbsp dried oregano
dash of nutmeg
1 tsp red pepper flakes
salt and pepper to taste
1 900g package of linguine or fettuccine (I usually use whole wheat)
Heat oil in large skillet and brown chicken on all sides (about 10-15 minutes). Remove chicken from skillet and set aside (keep warm if possible, I usually store it in the microwave).
Sauté onions, garlic and mushrooms in the same skillet until onions are tender.
Add all remaining ingredients, except pasta, to skillet, mix well, and bring to a boil, reduce heat. Return chicken to skillet (try to make sure that it’s completely covered by the tomato and vegetable mixture). Simmer for about 30 minutes, or until vegetables are tender and chicken is heated (and cooked) through. Adjust seasoning to taste. Cook pasta while skillet mixture is simmering.
Serve chicken and vegetable mixture over pasta, serves 4-6 people.I hope you enjoy!