Chicken And Mushrooms In A Zesty Tomato Sauce

• 2 Tbsp. olive oil
• 4 lb. skinless chicken
• 1 medium yellow onion, coarsely chopped
• 1 clove garlic, minced
• 2 medium bell peppers, seeded and sliced
• 10 oz. halved mushrooms (fresh)
• 1 (1 lb.) can tomato sauce
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 6 thin slices hard salami, cut into strips (matchstick size)
• 1 c. small seashell pasta or orzo
• 2 1/2 c. water
• 1/4 c. parsley, minced

1. Heat oil in a 6-quart casserole or Dutch oven over medium-high heat for 1 minute.
2. Add chicken and brown for 6 minutes on each side.
3. Transfer chicken to a plate.
4. Add onion, garlic, peppers and mushrooms to casserole and saute, stirring often, for 10 minutes. Stir in tomato sauce, salt and red pepper (cayenne), then add the browned chicken.
5. Spoon the sauce over the chicken and sprinkle with the salami.
6. Cover, reduce heat to low and simmer for 20 minutes.
7. Stir in pasta or orzo and water.
8. Cover and simmer, stirring occasionally, until the pasta is tender and the chicken is no longer pink on the inside (about 15 minutes).
9. Sprinkle with the parsley.
10. Serves 4.

olive oil, chicken, yellow onion, clove garlic, bell peppers, mushrooms, tomato sauce, salt, cayenne pepper, thin slices hard salami, pasta, water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901740 (may not work)