Chicken Cacciatore Delight

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/2 cup dry white wine
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chicken broth
• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup freshly chopped parsley
• 1/2 pound cooked egg noodles

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the bell peppers, oregano, basil, thyme, rosemary, paprika, black pepper, red pepper flakes, and salt. Cook for 2 minutes.
3. Add the wine and let it reduce for about 2 minutes.
4. Add the tomatoes and chicken broth and bring to a simmer.
5. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes.
6. Stir in the parsley and cook for 1 more minute.
7. Serve the chicken cacciatore over the cooked egg noodles.

Interesting Facts

• Cacciatore is Italian for “hunter”, and this dish is traditionally served with game meats such as rabbit or pheasant.
• The red and green bell peppers add a subtle sweetness to the dish, as well as a nice pop of color.
• This dish is often served with a side of crusty bread to soak up the delicious sauce.