Chicken Cacciatore

• 6 skinned, boned chicken breast halves (3 oz.)
• 2 Tbsp. olive or salad oil
• 3 c. small fresh mushrooms or 2 (4 oz.) jars button
• 2 medium red or green peppers
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 Tbsp. tomato paste
• 2 tsp. dried basil, crushed
• 1 tsp. dried thyme
• 1/4 tsp. pepper
• 1/2 c. dry white wine
• 1/4 tsp. crushed red pepper
• 1 (28 oz.) can tomatoes, cut up
• 2 Tbsp. lemon juice
• 1 tsp. sugar
• 1/2 tsp. salt
• rigatoni pasta

1. In a heavy 12-inch skillet, brown the chicken in hot oil on all sides.
2. Remove chicken and set aside.
3. Add mushrooms (if using fresh), sweet peppers, onion and garlic to skillet drippings. Cook until the vegetables are tender.
4. Add mushrooms (if using canned), wine and red pepper to vegetable mixture.
5. Bring to boiling, reduce heat and simmer, uncovered, until almost all liquid evaporates.
6. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper.
7. Return chicken to pan.
8. Simmer, uncovered, 15 minutes until chicken is tender or bake, uncovered, in a 350u0b0 oven for 10 to 15 minutes.
9. Serve over the cooked pasta.

chicken, olive, mushrooms, red, onion, garlic, tomato paste, basil, thyme, pepper, white wine, red pepper, tomatoes, lemon juice, sugar, salt, rigatoni pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517146 (may not work)