Chicken Cacciatore

• 6 to 8 split chicken breasts
• 1 large red pepper
• 1 large green pepper
• 3 onions
• 8 cloves garlic
• 1 small zucchini
• 10 mushrooms
• 2 (29 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 1/2 c. red rose wine (optional)
• 2 tsp. parsley, chopped
• 1 tsp. oregano
• 1 tsp. basil
• 3 tsp. olive oil
• 1/2 tsp. red pepper
• 2 tsp. sugar

1. Bake skinned chicken at 350u0b0 for 1 hour; cool.
2. Debone and break into pieces.
3. While chicken is cooking, chop veggies.
4. In large pot, saute peppers, onions, garlic and zucchini for several minutes in olive oil.
5. Add mushrooms during last minute.
6. Add sauce, paste, wine, sugar, chicken and spices.
7. Simmer on low heat for 1 hour.
8. Boil pasta of your choice; drain well.
9. Melt in 1/4 stick of butter.
10. Top with sauce and grated cheese.

chicken breasts, red pepper, green pepper, onions, garlic, zucchini, mushrooms, tomato sauce, tomato paste, red rose wine, parsley, oregano, basil, olive oil, red pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=663032 (may not work)