"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Cacciatore with Pasta Recipe

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This recipe for Chicken Cacciatore with Pasta, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 15, 2008


12 ounces chicken cutlets (or 2 small breasts, skinned and boned)
2 tsp. extra-virgin olive oil
1 small green bell pepper, seeded and chopped
1 small onion, sliced
1 2-ounce can sliced mushrooms, drained
2 cloves garlic, minced
1 20-ounce can tomatoes, broken up
1 6-ounce can tomato paste
1 cups of water
1 10-ounce can condensed chicken broth, fat-skimmed
2 tbsp. dry white wine
1 tbsp. minced, fresh oregano (or 1 tbsp. dried)
Salt and black pepper, to taste
6 ounces vermicelli (thin spaghetti), broken up

Cut chicken in bite-sized chunks. Heat oil in non-stick skillet and brown chicken quickly over high heat. Stir in bell pepper, onion, mushrooms, and garlic. Cook and stir until lightly browned.

Add tomatoes, tomato paste, water, broth, wine, oregano, salt and pepper; heat to simmering. Add vermicelli a little at a time. Simmer, stirring occasionally, until vermicelli is tender and most of the liquid has evaporated, creating a thick sauce. (Add a little water if needed.)

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