"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joya Marotta, ManorCare of Boynton Beach
Added: Thursday, September 3, 2009


6 c. rigatoni, uncooked
2 tbsp. olive oil
1-1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
3 c. (about 8 oz) sliced fresh mushrooms
1/2 c. chopped onion
2 cloves garlic, finely chopped
1 bay leaf
1 tbsp. chopped fresh rosemary or 1 tsp dried rosemary leaves
1 tsp. salt
1 28 oz can whole tomatoes, undrained and chopped
1 15 oz can tomato sauce

Cook pasta according to package directions, drain. Meanwhile in 5-quart saucepan over medium-high heat, heat oil; add chicken. Cook until browned, about 10 minutes, push to one side of saucepan. Add mushrooms, onion, garlic, bay leaf, rosemary and salt. Cook 5 minutes or until mushrooms are tender, stirring occasionally. Add tomatoes with juice and tomato sauce; heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Discard bay leaf. Toss hot pasta and sauce, serve with fresh parsley, if desired.




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