2 chicken breasts with skin and bone (they will be removed after baking)
1 large box white mushrooms
1 large sweet onion
1 large green pepper
1 head garlic
1/2 teaspoon dried Italian seasonings
6 tablespoons olive oil
2 large cans Contandina crushed tomatoes
1 bag yolk-free egg noodles
Preheat oven to 350 degrees. Crush four cloves garlic and combine with 3 tablespoons of olive oil. Insert mix UNDER chicken skin — the skin will be removed after baking. Place chicken on foil and bake for 35 minutes — the chicken will cook more in the simmering cacciatore sauce.
Chop onion and pepper into 1/4 inch chunks. Slice mushrooms into 1/8 inch thick pieces. Place in pan with 3 tablespoons of olive oil and sauté over medium heat for fifteen minutes or until onions begin to turn translucent. Do not brown.
Add vegetables, 1/2 teaspoon of Italian seasonings to large pan containing crushed tomatoes. Simmer over 1/4 heat with lid on pan to prevent spattering. Optional: Add remaining whole cloves of garlic.
Remove chicken from oven. Take off skin and discard. Chop chicken into large 1/2 inch chunks. Pick bones clean. Add chicken to the sauce. Simmer chicken in sauce for 1/2 hour, stirring every 5-10 minutes. Do not overcook sauce.
Serve over egg noodles prepared according to recipe on bag.