Monday, March 14, 2011

Chicken Cacciatore


1  pound  skinless, boneless chicken breast tenderloins
1  teaspoon  dried oregano
1/2  teaspoon  dried basil
1/2 teaspoon rosemary
1/4  cup  dry red wine
1/4  teaspoon  salt
1/4  teaspoon  black pepper
1 - 32 oz can tomato sauce
Non-fat cooking spray
2 cloves of garlic, minced
2  cups  sliced cremini mushrooms
3/4  cup  chopped orange bell pepper
3/4 cup chopped white onion
16 oz. organic, whole grain Cappelini pasta (or linguine or any pasta you like)
1 T - EVOO (extra virgin olive oil)
1 cup  (about 4 ounces) shredded Mozzarella cheese


Heat slow-cooker (crock pot) to 300-350 degrees.  Add in first 8 ingredients, through tomato sauce to slow cooker and simmer while preparing the remaining ingredients.
Heat a medium sized skillet over medium-high heat. Coat pan with cooking spray. Add garlic, mushrooms, bell pepper and onion to pan; sauté 5 minutes or until lightly browned, stirring frequently. When all are lightly browned, remove from heat and add to the slow cooker.  Cover and continue to simmer 30 minutes.
Boil water in a large saucepan, add EVOO, and prepare pasta according to package instructions.  When the pasta is al dente, remove from pan and rinse with warm water in colander.  Turn off heat on slow cooker.  On dinner plate, serve 1/2 cup pasta topped with 1/2 cup chicken cacciatore.  Sprinkle with cheese, and fresh basil if desired.  I also served steamed broccoli and whole grain French bread with this dish!

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