Skillet Chicken Cacciatore

Equipment

• Skillet
• Saucepan
• Stovetop

Ingredients

• 3 boneless skinless chicken breasts (¾ to 1 lb)
• 1 tablespoon olive or vegetable oil
• 1 medium onion, chopped (½ cup)
• 2 cloves garlic, finely chopped
• ½ cup chopped green bell pepper
• ¾ cup sliced zucchini or yellow summer squash
• ¾ cup sliced fresh mushrooms
• 1 can (14.5 oz) diced tomatoes, undrained
• ½ teaspoon Italian seasoning
• 1 ⁄ 8 teaspoon pepper
• 1½ cups uncooked bow-tie (farfalle), radiatore (nuggets) or rotini pasta

Instructions

1. 1Slice each chicken breast crosswise into three equal pieces. Warm the oil in a 10-inch skillet over medium-high heat. Brown the chicken for about 5 minutes, stirring often, then push the meat to one side of the pan.
2. 2Add the chopped onion, garlic, bell pepper, zucchini, and mushrooms to the empty side of the skillet. Sauté the vegetables for roughly 3 minutes, stirring occasionally, until they become crisp-tender.
3. 3Stir the undrained diced tomatoes, Italian seasoning, and black pepper into the chicken and vegetables. Bring the mixture to a boil, then lower the heat. Cover the skillet and let it simmer for 25 minutes, or until the chicken is cooked through and no longer pink inside.
4. 4While the chicken simmers, boil and drain the pasta according to the package instructions.
5. 5Remove the lid from the skillet and simmer the chicken mixture for an additional 5 minutes so the sauce reduces slightly. Portion the cooked pasta into bowls and spoon the warm chicken and vegetable sauce generously over the top.

Recipe Details