Rose Marie’s Chicken Cacciatore
olive oil – for sauteing
2 medium onions – diced
1 medium red bell pepper – cut in strips
1 medium green bell pepper – cut in strips
12 ounces button mushrooms – whole
4 ounces sweet vermouth
2 1/2 pounds boned and skinned chicken breasts – parboiled
2 16 oz cans crushed tomatoes – Pastene brand best
1 pound bow tie pasta – cook as directed
salt and fresh ground black pepper – to taste
1 pinch red pepper flakes – or to taste
In a large frying pan, reduce, in olive oil, 2 medium white (diced) onions. When clear, add 1 red, and 1 green pepper (cut into strips).
Add 12 oz. whole button mushrooms. Continue to simmer. Add salt and pepper and a pinch of crushed red pepper. Add Sweet Vermouth Add Par-cooked Boneless, skinless chicken breast meat Add 2 cans Pastene kitchen-ready tomatoes Salt and Pepper to taste.
Allow to simmer 30 minutes covered.
Cook 1 lb. of Bow tie Pasta as directed on box. Toss together with Chicken, etc. and enjoy.
Serves 4.
From Prince Pizzeria and Bar in Sangus, MA
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