Chicken has been on sale a lot lately, and according to CBC my poor female brain can’t resist a good sale. Especially when it is something useful I don’t even have to justify the purchase. So now with a freezer full of chicken, it’s time to start cooking but with my family variety is a must. If I make baked chicken breasts every time we have chicken, I am going to be getting the look of disapproval ಥ_ಥ. Traditionally cacciatore is made with mushrooms as it is considered a hunter dish but we don’t like mushrooms so there will be no mushrooms here.
Recipe:
2 chicken breasts
1 can diced tomatoes
3/4 cup dry red wine
1 green bell pepper
1 sweet bell pepper
1 onion
3 cloves garlic
2-3 tsp oregano
2 tsp basil
olive oil
sea salt & pepper
mushrooms (optional)
penne
Cut the peppers and onion into chunks.
Cut the chicken breasts into cubes and season with salt and pepper. In a pan, brown the chicken pieces in olive oil on medium heat for 3-5 minutes. Remove the chicken from the pan and set aside.
Add some more olive oil to the pan and saute the onion, peppers and garlic.
Put the chicken back to the pan and saute for 1-2 minutes more.
Pour in the can of diced tomatoes and wine and stir together. Add the spices and adjust to taste. The red wine here can be substituted for white wine or chicken stock.
Simmer for 10-15 minutes or until the sauce has reached your desired consistency. While this is simmering, cook your pasta.
Spoon sauce over the pasta and serve.
Cookin' In The Galley 
Oh your poor female brain. 😉 Looks totally yummy!