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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Cacciatore with Pasta Recipe

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This recipe for Chicken Cacciatore with Pasta is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 ½ cups of water
1 10-ounce can condensed chicken broth, fat-skimmed
2 tbsp. dry white wine
1 ½ tbsp. minced, fresh oregano (or 1 ½ tbsp. dried)
Salt and black pepper, to taste
6 ounces vermicelli (thin spaghetti), broken up
Directions:
Directions:
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.)
Number Of Servings:
Number Of Servings:
4

 

 

 

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