Wednesday, November 10, 2010

Chicken Cacciatore

Serves 6

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons vegetable oil
1 (15 oz) can tomato sauce
1 (14.5 oz) can stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot Cooked Rice

In a skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over rice. 

Recipe taken from

No comments:

Post a Comment