Recipe(tried): Rustic Peasant -Style Chicken Cacciatore

Good Afternoon Everyone!

I am so glad to report that my DH is feeling much, much better, he went back to work today. He had his blood pressure taken at the Dr. office before going to work and they told him his blood pressure is great. He is off his BP medics til further notice. I of course, am elated. I don't like to see him ill. They wilkl take blood work again on Tuesday.

In the meantime, I had told you that a neighbor had brought me a box load of beautiful tomatoes. There were 4 lbs. of plum tomatoes and I needed to do something about them, so this morning I started on this dish and the aroma in the house is absolutely delicious. I had lots of fun developing this dish and it was therapeutic for me to be in the kitchen today.

I had chicken breasts defrosting and I started by making a sauce and it ended with this delightful dish (believe me I have been tasting all along) which will be served over spaghetti. My DH can only have a little.... You try it and let me know how you like it.
Enjoy!!

Rustic Peasant-Style Chicken Cacciatore

serves 6

4 lbs. ripe plum tomatoes
3 oz. package sun-dried tomatoes, dehydrated accord. to pkg. dir.
2 jars (6 oz. each) marinated artichoke hearts
26 oz. jar Classico Fire Roasted Tomato and Garlic Sauce
1 t. salt
1/4 t. black pepper
1/4 c. dried basil
1/4 t. garlic powder
1/2 t. dried oregano
1/2 c. finely chopped parsley
1/4 t. dried red pepper flakes
1/2 c. olive oil
1 large onion, chopped
1 sweet red bell pepper, seeded and cut into strips
1 sweet green bell pepper, seeded and chopped
1 c. sliced fresh mushrooms
4 boneless, skinless chicken breasts, cut into chunks
6 garlic cloves, pressed
1/4 c. parmesan cheese
1 lb. linguini or spaghetti, cooked al dente

1. Bring a large pot of salted water to boil and dunk 4 plum tomatoes at a time for 20 seconds or til skin breaks. Transfer tomatoes to bowl filled with ice-water. Repeat with all tomatoes. Slip skins off, cut in half lengthwise and squeeze seeds out. Put in a large bowl and chop up along with the dehydrated sun-dried tomatoes. Set aside. This is very relaxing and soothing to your mind. Wash your hands and proceed.

2. Drain and chop the artichoke hearts and reserve the marinade in another bowl. Set aside.

3. Heat oil in a sauce pot, saute onions, garlic, basil, oregano, parsley and pepper flakes over med. heat for 8 min. This truly is an amazing sauce. The aroma is tantalizing....

4. Meanwhile, season chicken chunks with salt, black pepper and garlic powder. Place them in the saute pot and stir, cook til chicken is no longer pink.

5. Add tomatoes to pot, simmer uncovered for 1 hour over med-low heat stirring occasionally.

6. Add reserved artichoke marinade and simmer stirring often for another 1/2 hour. By now your houe should smell like an Italian restaurant....

7. Stir in artichokes and the jar of sauce and simmer til the sauce is nice and rich and thick for another 20 min. Serve over the al dente pasta. Sprinkle with parmesan cheese. Great with a loaf of garlic bread to sop up the wonderful sauce.

You can serve this cold for a picnic or buffet...just mix cooked and drained pasta and let come to room temperature.Banana Cake
makes 1 bundt cake or two loaves

Banana Cake

3 c. sugar
4 c. flour
1 t. baking powder
3 t. baking soda
6 ripe bananas
4 large eggs
1 c. canola oil
1/2 c. orange juice
1 1/2 t. vanilla extract
12 oz. semisweet choc. chips (optional) If you do use, make sure you toss the chips in some flour so they don't sink to the bottom)

Sift all dry ingredients together in a large bowl. Put the bananas into a large bowl and mash at low speed. Add the eggs, oil, orange juice and vanilla and mix for 1 mt. at med. speed. Add the dry ingredients, mix til smooth, about 2 mts. Add the choc. chips and mix til blended. Pour into a greased and floured 9-inch tube or bundt pan (Can also use 2 loaf pans). Bake at 350 for 1 1/4 hours. Cool on cake rack 15-20 mts. and then unmold. Allow the cake to come to room temp. then dust top with confectioner's sugar and before wrapping tightly if you are making 2 loaves and saving 1 for later. This cake keeps at room temp. for about 5 days and freezes well for 3 months, well wrapped.