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Chicken Cacciatore Recipe

by CookEatShare Cookbook

Ingredients

1 med. green pepper, minced 1 med. onion, sliced 1 clove garlic, chopped 2 tbsp. extra virgin olive oil, divided 1 1/2 lbs. boneless, skinless split chicken breasts 1 (27 1/2 ounce.) jar Ragu Today's Recipe Pasta Sauce-Chunky Mushroom

1/2 c. sliced black olives (opt.) 1 teaspoon dry basil 1/4 teaspoon salt Healthy pinch of oregano Healthy pinch of black pepper 1 (12 ounce.) pkg. ruffle or possibly twist pasta, cooked & liquid removed

Directions

1. In a large skillet over medium heat saute/fry green pepper, onion and garlic in 1 Tbsp. extra virgin olive oil till tender. Remove; set aside.
2. In same skillet, heat remaining oil and brown chicken on both sides; drain fat.
3. Return vegetables to skillet. Add in pasta sauce, olives, basil, salt, oregano and pepper. Heat to boiling.
4. Cover; simmer gently over low heat for 20 min or possibly till chicken is thoroughly cooked.
5. Serve chicken and pasta topped with sauce. Serves 6.

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