Stock your freezer with this easy to make chicken cacciatore!
Preparation Time: 15
Cooking Time: 30
Yield: 4 servings
Description:
This is one of my favourite recipes to make in bulk because it freezes so well. You can use the vegetables suggested in the recipe or any vegetables you've got in your fridge. I use a primavera tomato sauce to add even more vegetables to the sauce. Serve this with pasta, rice or by itself. Enjoy!
Ingredients:
1lb boneless, skinless chicken breasts, cut into 1 inch cubes
1/4 flour
1 1/2 cups diced onions
1 cup sweet green peppers, diced
1 cup mushrooms, diced
2 tsp minced garlic
1 1/2 tsp dried basil
1 tsp dried oregano
1 jar of tomato pasta sauce (I use primavera sauce but any flavour is fine)
1/2 cup chicken stock
1/4 flour
1 1/2 cups diced onions
1 cup sweet green peppers, diced
1 cup mushrooms, diced
2 tsp minced garlic
1 1/2 tsp dried basil
1 tsp dried oregano
1 jar of tomato pasta sauce (I use primavera sauce but any flavour is fine)
1/2 cup chicken stock
Dust chicken with flour. In a nonstick skillet sprayed with cooking spray, cook chicken until no longer pink inside. Remove from pan and set aside.
Repray skillet. Cook onions for 5 minutes or until softened and browned. Stir in green peppers, mushrooms and garlic – cook for 5 minutes or until vegetables are soft.
Sitr in remaining ingredients and chicken. Bring to a boil, cover and simmer on low heat for 15 minutes.
This recipe was adapted from one found in 'Weekday Wonders' by Rose Reisman.
