Recipe(tried): Chicken Cacciatore (using oven bag) - re: Italian Main Dishes

Hi, Peggy. Here's an easy main dish that I used to do when I was working. It worked so well for me. I would get it set up the night before I went to work and have one of the kids put it in the oven around 5:00 p.m. the next day. I'd walk in the house and dinner would be almost done!

Get a box of Reynolds Oven Bags for meats and poultry up to 8 pounds. Here are the ingredients:

1 jar pasta sauce (I like Barilla and Classico)
1 package of chicken thighs
1 bell pepper, cut up
1 onion, cut up
1 clove of garlic, pressed or minced
[optional: any herbs you have in the veggie drawer, such as basil or parsley]

Preheat the oven to 350.

Add 1 tablespoon of flour to the bag and shake it to avoid bursting. Add the chicken, bell pepper, onion, garlic and pasta sauce, tie the bag with the nylon tie provided, and pat it around well to distribute the ingredients. Place the bag in a baking pan at least 2 inches deep. Cut six 1/2 inch slits in top of bag for steam to escape. Tuck ends of bag in pan. Place pan in oven, allowing bag room to expand during cooking without touching heating elements, walls or racks. Oven bag should not hang over pan.

Bake for 1-1/2 hours.

During the last 15 minutes of baking, boil some noodles to serve on the side.

I was just looking at the box and there is a recipe on back for a pork tenderloin with honey mustard sauce. It sounds good too.

Happy cooking!