Recipe: Weeknight Chicken Cacciatore Pasta (using chicken breasts)

WEEKNIGHT CHICKEN CACCIATORE PASTA
"Traditionally a slow cooking dish, this updated version uses quick cooking chicken breasts to make a delicious, hearty dinner the entire family will love!"



8 ounces penne OR rotini pasta, uncooked
2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breasts, cut in bite sized pieces
1 cup chopped onion
2 cans (14.5 ounces each) diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup red wine
1 cup medium whole black olives, pitted
1 green bell pepper, cut in strips (optional)
1 tablespoon Spice Islands Italian Herb Seasoning
2 teaspoons Spice Islands Garlic Powder
1 teaspoon sugar
1/2 teaspoon Spice Islands Crushed Red Pepper
1/2 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese (for serving)

Cook pasta according to package directions; drain.

Meanwhile, heat oil in a Dutch oven or large pan over medium-high heat. Add chicken and brown all sides.

Add onions; continue cooking until onions are tender, about 3 to 4 minutes.

Add tomatoes, tomato paste, wine, olives, green bell peppers if using, Italian seasoning, garlic powder, sugar, crushed red pepper and salt. Reduce heat to medium-low (to maintain a simmer). Simmer 15 minutes.

Stir in pasta. Sprinkle top of each serving with shredded Parmesan cheese.

Makes 6 servings
Source: Spice Islands, ACH Food Companies, Inc.