Chicken Rotini Cacciatore

• 2 Tbsp. flour
• 1/8 tsp. pepper
• 4 boneless, skinless chicken breasts halves
• 1 Tbsp. olive oil
• 1 (24.5 oz.) jar simmer sauce for cacciatore or spaghetti sauce
• 1 1/2 c. water
• 2 c. uncooked rotini
• 1/2 c. sliced celery or chopped green bell pepper
• 3/4 c. sliced carrots
• 1 small zucchini, sliced
• 1/4 c. grated Parmesan cheese (if desired)

1. In shallow bowl, combine flour and pepper.
2. Coat chicken pieces in flour mixture.
3. Heat oil in large skillet or Dutch oven over medium-high heat.
4. Add chicken.
5. Cook 4 to 6 minutes or until browned on both sides.
6. Add simmered sauce and water.
7. Bring to a boil.
8. Reduce heat and cook 10 minutes.
9. Add uncooked rotini, carrots and celery.
10. Cook uncovered an additional 8 to 12 minutes or until rotini and vegetables are tender, stirring frequently. Add zucchini and cook an additional 5 minutes or until tender. Serve with Parmesan cheese.
11. Makes 4 servings.

flour, pepper, chicken breasts halves, olive oil, simmer sauce, water, rotini, celery, carrots, zucchini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953694 (may not work)