1/2 Pound boneless-skinless chicken breast
12 Ounce jar of your favorite store-bought spaghetti sauce
16 Ounces egg noodles
8 Ounces white mushrooms
1/4 Cup diced sweet red pepper (green pepper is ok, too)
2 Garlic cloves (you can also substitute 1/2 teaspoon of garlic powder)
2 Tablespoons olive oil
1/2 Teaspoon salt
1 Teaspoon dried Italian seasonings
1/2 Teaspoon onion powder (optional)
1/4 Cup diced sweet onion (yellow or white onions are ok, too)
Place the following ingredients in a bowl: Rinse the sweet onion then remove the seeds and core and dice 1/4 cup’s worth. Dice 1/4 cup of sweet onion. Cut the mushrooms into 1/4 inch thick slices.
Crush or finely mince the garlic cloves and place in a second bowl.
Trim excess fat and bone off the chicken, then cut into bite-sized strips.
Start noodle water.
Preheat your deep skillet or large sauce pan over medium heat. Add olive oil, then brown the chicken. Should take about five minutes before the chicken is cooked through — you don’t see any pink meat. Add Italian seasoning, onion powder and salt and allow the chicken to brown for another minute. Stir in vegetables and give them a nice sauté. When mushrooms shrink down and appear slightly translucent at the surface — takes about five minutes — stir in the garlic and sauté one minute.
Prepare your noodles according to the instructions on the package.
Stir in the spaghetti sauce. Cover pan and bring to a simmer. Serve it on your noodles.
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