Chicken Cacciatore

WOW! I absolutely gobbled this meal up. This is such a savory, comforting, and delicious Italian dish and some additional ingredients take regular marinara to a whole new flavor level.

INGREDIENTS

~Serves 3~

-3 small chicken breasts

-1/2 red bell pepper

-1/2 yellow bell pepper

-1/2 container cremini mushrooms

-1/4 cup white wine or chicken broth

-15oz jarred marinara (I recommend Rao's)

-Italian seasoning

-Crushed red pepper

-Fresh basil

-Grated Parmesan

-3 servings whole wheat spaghetti

DIRECTIONS

1. Bring a pot of water to a boil. Heat olive oil in a shallow dutch oven.

2. Season the chicken on both sides with salt, pepper, garlic powder, and Italian seasoning. Add the chicken to the skillet and cook about 3-4 minutes per side, until the chicken is cooked through. Then remove to a plate.

3. Add more olive oil to the dutch oven. Thinly slice the bell peppers and mushrooms and add them to the dutch oven. Season the peppers and mushrooms with salt, pepper, garlic powder, 1/2 teaspoon Italian seasoning, and a big pinch of crushed red pepper. Saute until softened.

4. When the vegetables are finished, add the white wine or chicken broth to the dutch oven and deglaze the pot by scraping the bottom of the pot with a wooden spoon to release the brown bits from the pot. Allow the mixture to cook for about a minute. Then add the marinara to the dutch oven and stir.

5. Add the spaghetti to the pot of boiling water and cook according to package directions. Place the lid on the dutch oven and cook the sauce for about 10 minutes.

6. When the pasta and sauce are done, tuck the chicken into the dutch oven and spoon the sauce over the chicken.

7. Drain the spaghetti and divide among 3 plates (or tupperwares if you are making leftovers for yourself). Divide the chicken among the plates and spoon over the sauce. Top the chicken cacciatore with fresh chopped basil and grated Parmesan.