linguine chicken cacciatore
This is my version of a dish served at our favorite local Italian restaurant. Enjoy!
prep time
15 Min
cook time
45 Min
method
Saute
yield
8-10 serving(s)
Ingredients
- 3 - chicken breast halves, skinless and boneless, cut into bite-sized pieces
- 2 - green peppers, diced large
- 1 - onion, diced large
- - olive oil
- 1 can diced tomato, 28 oz.
- 1 can crushed tomato, 28 oz.
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons oregano
- 1 box linquine pasta
How To Make linguine chicken cacciatore
-
Step 1Heat a tbsp. olive oil in a saute pan. Add green peppers and onion. Sprinkle with a little of the salt and garlic powder and saute until they start to soften. Transfer to a Dutch oven. -
Step 2Add another tbsp. olive oil to the saute pan. Add the chicken; sprinkle with a little of the salt and garlic powder. Saute until cook through. transfer to Dutch oven with the peppers and onion.
-
Step 3Pour both cans of tomatoes into Dutch oven. Add remaining oregano and remaining salt and garlic powder. Cover and simmer for about 45 minutes.
-
Step 4Boil 1 box linguine noodles in salted water. Drain linguine and mix into sauce.
-
Step 5Serve with a salad and bread.
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