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Chicken
Cacciatore
1/2 pound wide egg noodles
-- (8-oz. bag)
4 skinless, boneless chicken breasts
Olive oil cooking spray oil
1 medium onion -- peeled and coarsely chopped
2 garlic cloves (or more according to taste) - minced
2 carrots - sliced
1 capsicum- seeded and sliced
2x 14 1/2 oz cans Italian Seasoned Tomatoes
2/3 cup white wine - or chicken broth
2 teaspoons Worcestershire sauce
1 cup ripe olives - sliced in half
2 bay leaves
2 teaspoons crushed basil
1/4 teaspoon crushed oregano
salt and pepper - to taste
1 tablespoon cornstarch - dissolved in 3 tablespoons cold water
Cut chicken up into good size chunks or strips.
Heat small amount of sprayed
cooking oil in non-stick deep skillet or pot.
Stir-fry chicken, onions,
capsicum, garlic and carrots until chicken is done and vegetables
are tender-crisp.
Add tomatoes, wine,
Worcestershire sauce, bay leaves, salt, pepper, basil and oregano.
Stir in olives. Bring to a boil, cover, and reduce heat and simmer
until vegetables are tender. Bring back to a boil and stir in
dissolved cornstarch stirring constantly.
Serve over hot noodles or
pasta. |
