| Recipe: |
1 broiler-fryer chicken, cooked, or about 3 cups cooked chicken
1 large can (28 ounces) crushed or diced tomatoes
1 can (6 ounces) tomato paste
1 cup chopped onion
1 large green bell pepper, chopped
4 to 8 ounces sliced mushrooms
1/4 cup fresh chopped parsley
1 1/2 teaspoons garlic powder
1 teaspoon dried leaf basil
1 1/2 teaspoons dried leaf oregano
1 can chicken broth
hot cooked spaghetti or other pasta
Cook chicken in seasoned water or broth until done; drain. When chicken is cool enough to handle, remove chicken meat from bones and cut in pieces.
While chicken is cooking, combine tomatoes, tomato paste, onion, bell pepper, mushrooms, and parsley in a large pot. Stir well and add garlic powder, basil, and oregano. Cover and bring to a boil; reduce heat and simmer for 45 minutes. Add chicken broth as needed to thin sauce. Add cooked chicken and simmer for 20 to 30 minutes longer.
Serve chicken cacciatore over spaghetti or pasta. |
