Rose Marie's Chicken Cacciatore

olive 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. and enjoy. 

Serves 4.