(original recipe called for 20 oz boneless thighs)
sliced or diced fresh mushrooms to taste
(calls for 8 oz, I used 4 portabella mushrooms total)
2 cloves garlic, finely chopped
1 can (18 oz) Progresso Recipe Starters fire roasted tomato cooking sauce
1/4 cup chopped fresh basil or 2 tsp dried basil leaves
Vegetable oil
I would add the following when I try again-
1 small can tomato paste
1 can diced tomatoes drained or 2-3 diced fresh tomatoes
Instructions
1. In nonstick skillet, heat 1 Tbsp vegetable oil over medium-high heat. Add chicken. Sprinkle with salt and pepper. Cook chicken 3-4 minutes on each side. Remove chicken from pan; set aside. Reduce heat to medium. (May want to start boiling water separately for spaghetti.)
2. In same skillet, add mushrooms and garlic. Cover and cook about 5 minutes or until vegetables are tender. Return chicken to skillet; pour cooking sauce over chicken. Pour in tomato past and diced tomatoes if using them. Sprinkle with basil.
3. Simmer about 10 minutes (and start cooking spaghetti separately per package directions) or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Serve over spaghetti.
Serving
Suggestions
I would give 3 stars for a first attempt. Solid good meal, but sauce was thin and lacked punch.
Originally Submitted
1/6/2013
0 Out of 5 from
0 reviews
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