CHICKEN CACCIATORE
2 Tbsp. oil
1 lb. boneless chicken breast halves
¼ tsp. pepper
1 medium onion, sliced
½ each red & green bell peppers, chopped
16-oz. jar prepared spaghetti sauce
½ cup white cooking wine
1 (3.8-oz) can sliced ripe olives, drained
½ lb. spaghetti, cooked & drained
In a medium skillet, heat oil over medium-high heat. Add chicken, sprinkle with pepper. Cook until chicken is light brown, about 2 minutes on each side.
Add onion and peppers; cook 1 to 2 minutes. Stir in spaghetti sauce, cooking wine and olives.
Bring to a boil, reduce heat.
Simmer until chicken is tender and no longer pink, about 10 to 15 minutes.
Serve over cooked spaghetti.
Yield: 4 servings.
No comments:
Post a Comment