Chicken Cacciatore

This dish is very easy and can be on the table in 45 minutes. It delivers lots of flavor in a short amount of time. This is my “go-to” recipe for easy weeknight dinners.

Ingredients (Serves 4)

• 1 package of fettucine noodles
• 4 chicken thighs skinned removed (except one, I like to keep it on through the cooking process to help add richness to the sauce
• 1/2 teaspoon of Italian seasoning
• 1/2 teaspoon of thyme
• 2 tablespoons of olive oil
• 3 cloves of crushed garlic
• 8 oz. of sliced portabella mushrooms
• 1 small onion sliced
• 1 yellow bell pepper sliced
• 1 (15oz) can of crushed tomatoes
• 1/4 cup of heavy whipping cream
• 1/2 cup of chicken broth
• 1/4 cup of chopped fresh basil
• 1/4 cup of grated Asiago (or parmesan)
• salt and pepper to taste
• Freshly grated Asiago cheese (or parmesan) to finish dish

In a large skillet or dutch oven heat 2 tablespoons of olive oil in bottom of pan over medium heat. Add mushrooms, garlic, peppers, onions, and a pinch of salt and fresh ground pepper and sauté until onions are translucent. Next add, crushed tomatoes, Italian seasoning, thyme, chicken broth, and chicken to skillet and simmer over medium low heat for 35 minutes and cover dish. For the last 5 minutes reduce heat, remove lid and add fresh basil, cream, and cheese to dish ( remove the skin on the chicken thigh and discard). This is served best over pasta and I recommend fettuccini noodles for this dish. I would start the water for the pasta when chicken is simmering and cook pasta according to package instructions. When pasta is done drain and rinse and add to plate. Top with your delicious cacciatore making sure each serving has a chicken breast, finish off with freshly grated cheese.

Before you serve the chicken, please make sure chicken is cooked through thoroughly as cooking times may vary.