Chicken Cacciatori

This morning I was prepping for tonight’s dinner and realized I forgot to share this gem. It’s based on Ellie Krieger’s recipe from Healthy Appetite from the Food Network. I added pasta to make it more tempting to card loving kiddos!

Chicken Cacciatori

2 lbs. boneless, skinless chicken cutlets
2 teaspoons olive oil
1 red bell pepper, thinly sliced
1/2 pound baby portabella mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes with juice
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (less if you like things not so hot)
Salt and pepper
whole wheat pasta (cooked to al dente)

Season chicken with salt and pepper. Heat olive oil over medium high heat in a large saute pan. Brown the chicken on both sides, about 4 minutes per side. Remove the chicken and place on paper towels on plates (drains the oil).
Reduce the heat to medium. Add pepper and stir until soft, about five minutes. Add the mushrooms and cook until mushroom reduce in size and begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the diced tomatoes with juice and spices. Cover and simmer for ten minutes.
Return the chicken to the pan and simmer, covered, for about twenty minutes.
Serve over pasta.
Enjoy!