Chicken Cacciatore

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 6 bone-in chicken breast halves (about 3 pounds), skinned
• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 1 1/2 cups red bell pepper strips
• 1 1/2 cups green bell pepper strips
• 1 cup thinly vertically sliced onion
• 1 tablespoon balsamic vinegar
• 2 bay leaves
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (6-ounce) can tomato paste
• 6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.
2. Heat oil in a large Dutch oven over medium-high heat. Add the chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.
3. Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.

onion powder, garlic, oregano, basil, salt, freshly ground black pepper, chicken, olive oil, mushrooms, red bell pepper, green bell pepper, onion, balsamic vinegar, bay leaves, tomatoes, tomato paste, hot cooked penne, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-cacciatore-2 (may not work)