Rose Marie's Chicken Cacciatore
oil - for sauteing
2 medium onions - diced
1 medium red bell pepper - cut in strips
1 medium green bell pepper - cut in strips
12 ounces button mushrooms - whole
4 ounces sweet vermouth
2 1/2 pounds boned and skinned chicken breasts - parboiled
2 16 oz cans crushed tomatoes - Pastene brand best
1 pound bow tie pasta - cook as directed
salt and fresh ground black pepper - to taste
1 pinch red pepper flakes - or to taste
In a large frying pan, reduce, in olive oil, 2 medium white (diced) onions. When
clear, add 1 red, and 1 green pepper (cut into strips).
Add 12 oz. whole button mushrooms. Continue to simmer. Add salt and pepper and a
pinch of crushed red pepper. Add Sweet Vermouth Add Par-cooked Boneless,
skinless chicken breast meat Add 2 cans Pastene kitchen-ready tomatoes Salt and
Pepper to taste.
Allow to simmer 30 minutes covered.
Cook 1 lb. of Bow tie Pasta as directed on box. Toss together with Chicken, etc.
From Prince Pizzeria and Bar in Sangus, MA