Recipe(tried): Saturday Dinner: Chicken Cacciatore, Peach Necter Cake with Citrus Glaze (using cake mix)

Chicken Cacciatore with Penne Rigate A la Gina*
Italian Salad
Hot Garlic Bread
Debbie D's Iced Sweet Tea
Peach Nectar Cake with Citrus Glaze*
*See recipe below

Hey Y'All!

Hope your weekend was good. I did yard work and got me a little suntan in the process!! I just love it when my yard looks pretty and manicured! It's a lot of work but well worth the time and effort. Lately, it has been a battle because I try to do it early, early in the morning or late in the afternoon around 6 or so to beat the sun and heat. But Saturday was such a lovely day, that I slathered sunscreen on, put on my floppy, funky yard hat and a bathing suit top with shorts and tackled the job in mid morning!

We had a most delicious meal later on in the day. I had some defrosted chicken breasts in the fridge and wanted something saucy, I love sauces! I also wanted to make use of my gorgeous basil that I have growing by my mailbox and some lovely bell peppers I had picked up at the store. So I looked up Chicken Cacciatore here and lo and behold, there's my old recipe from 1999! I tweaked it a little by changing some of the ingredients and made it easier to do...

I have to admit it came out heavenly, sublime! The sauce was rich and aromatic with the perfect consistency for the garlic bread. The chicken chunks were tender and very flavorful, the veggies in it contrasting beautifully with the meat and sauce and the aroma in my kitchen - simply intoxicating! All of this was mixed with Penne Rigate to make an incredibly delicious meal. And, best of all, lots of leftovers for the week.

I noticed that the leftovers filled a 9x13-inch pottery pan and commented to DH that this would make a lovely Italian meal for invited guests. He agreed. Oh, I should mention that I believe this to be a healthy meal. Why? Well, first of all, it is loaded with veggies, there's hardly any grease in it, and no bottled chemicals.

I served it along with a yummy Italian Salad, Hot Garlic Bread, Debbie D's Iced Sweet Tea and for dessert, a Peach Nectar Cake with Citrus Glaze. Ooooh, it was good!

Happy Monday! Gina

CHICKEN CACCIATORE WITH PENNE RIGATE A LA GINA
Servings: 6-8

1/4 cup extra-virgin olive oil
1 large onion, chopped
1/2 cup sliced mushrooms
3 large garlic cloves, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. dried parsley flakes
1/4 tsp. dried rosemary
1/4 tsp. red pepper flakes (more or less to taste)
4 chicken breasts, cut into chunks
1/4 cup Sherry Cooking Wine
1 (1 lb). box of Penne Rigate
1 (28 oz.) can Del Monte Diced Tomatoes with Basil, Garlic & Oregano
1 (6 oz.) can tomato paste
1 tsp. sugar
1 sweet red pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and sliced into strips
1/2 cup green olives stuffed with pimiento, sliced
1/4 cup Madeira wine
1/4 cup roughly chopped fresh basil

Heat oil in a large pan over medium heat. Add onions, mushrooms, garlic, oregano, salt, parsley, rosemary, and red pepper flakes. Cook until onions are translucent.

Add chicken chunks and cook until chicken is nicely browned on all sides about 20 minutes.

Add Sherry Cooking Wine and cook 5 minutes more.

Meanwhile, put water on to boil for the Penne Rigate and cook following the directions on the box.

While the pasta is cooking, add the tomatoes and tomato paste to the chicken mixture in the pan and mix to blend well. Add the sugar and stir. Cook for 5 more minutes.

Add the fresh peppers, olives, Madeira, and basil. Cook until the peppers have softened and the chicken is very tender, about 15 more minutes. Adjust the seasonings.

When the Penne Rigate is al dente, drain and return to the pasta pot. Add the Cacciatore to the pot and mix well.

Serve with a generous sprinkling of grated Parmesano Reggiano cheese.

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PEACH NECTAR CAKE WITH CITRUS GLAZE

CAKE:
1 box (2-layer size) Lemon Supreme Cake Mix (used dry)
1 cup peach nectar
3/4 cup vegetable oil
1/2 cup sugar
4 eggs
CITRUS GLAZE:
1 1/2 cups confectioner's sugar
juice of 1 lemon
juice of 1 lime
2 Tbsp. orange juice

CAKE:
Preheat oven to 325 degrees F. Spray a Bundt pan with cooking spray and set aside.

Mix cake mix (dry), nectar, oil, sugar, and eggs together until well blended. Pour into prepared pan.

Bake at 325 for 1 hour. Cool for 10 minutes then invert on serving dish or cake stand.

CITRUS GLAZE:
Mix glaze ingredients together with a whisk to blend well.

Poke holes in cake with a wooden skewer and drizzle over cake. Let cool completely before serving.