Easy Chicken Cacciatore with Mushroom & Bell Pepper
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
olive oil
|
|
½ | teaspoon |
red pepper flakes
crushed |
|
2 | pounds |
chicken breasts
boneless, cut into thin strips |
|
½ | pound |
mushrooms
thickly |
|
48 | ounces |
spaghetti sauce
|
|
2 | large |
sweet red bell peppers
yellow, cut into thin strips |
|
1 | large |
green bell peppers
cut into thin strips |
|
¾ | teaspoon |
thyme
crushed |
* |
2 | tablespoons |
red wine vinegar
|
|
spaghetti
cooked and hot, or linguini |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
olive oil
|
|
2.5 | ml |
red pepper flakes
crushed |
|
907.2 | g |
chicken breasts
boneless, cut into thin strips |
|
226.8 | g |
mushrooms
thickly |
|
1387.2 | ml/g |
spaghetti sauce
|
|
2 | large |
sweet red bell peppers
yellow, cut into thin strips |
|
1 | large |
green bell peppers
cut into thin strips |
|
3.8 | ml |
thyme
crushed |
* |
3E+1 | ml |
red wine vinegar
|
|
1 | x |
spaghetti
cooked and hot, or linguini |
* |
Directions
Heat olive oil and red pepper in a Dutch oven on medium-high heat.
Add chicken and sauté 5 minutes or until golden brown.
Remove chicken from oven with a slotted spoon; set aside.
Add mushrooms; sauté 4 to 5 minutes or until tender.
Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil.
Reduce heat and simmer 8 to 10 minutes or until peppers are just tender, stirring occasionally.
Serve over spaghetti or linguini.