13-Minute Meals: Quick and simple chicken cacciatore

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Recipe by Chef Suzanne.

Serve over penne or spaghetti

1 pound boneless skinless chicken breasts cut into bite size pieces

1 teaspoon dried oregano (2 teaspoons fresh)

1 tablespoon fresh basil

¼ crushed red pepper

¾ cup chopped green pepper

2 cups sliced button mushrooms

2 cups tomato sauce

1 cup diced tomatoes

¼ dry red wine

¼ teaspoon salt

½ teaspoon black pepper

½ cup fresh parmesan cheese

3 tablespoons thinly sliced basil

Heat a large nonstick skillet over medium high heat.  Cover chicken evenly with oregano, basil and red pepper.  Coat pan with cooking spray and add chicken to pan.  Sauté 2 minutes or until lightly browned.  Add mushrooms and bell pepper to pan; sautee 3 minutes.  Stir in pasta sauce and wine; bring to a simmer.  Cover and simmer 10 minutes.  Add salt and black pepper.  Sprinkle with cheese and fresh basil.  4 servings