This chicken cacciatore recipe is overflowing with the fresh flavors and textures of the tomatoes, pepper, and onions!
1lbboneless chicken breastscut into large bite sized pieces.
1red bell peppersliced
1green bell peppersliced
1 14ouncecan of diced tomatoes
dash of red pepper flakes
salt and pepper
garnish: parsley and shredded parmesan cheese
Melt butter and oil in a cast iron skillet on medium-high. Salt and pepper both sides of chicken pieces. Coat each piece in flour, shaking off any excess. Brown each side of chicken in skillet, about 1 minute per side. Move to clean plate and set aside. I braised one pound of chicken pieces in two batches.
Drain off grease in pan so that only a thin coating along the bottom remains. Add peppers, onions, and garlic and stir for about 2 minutes. Add mushrooms and stir for another 2 minutes. Add turmeric, thyme, red pepper, and salt and stir for 2 minutes. Stir in wine and tomatoes with juice. Add chicken and bring to a simmer. Cover with aluminum foil and simmer until chicken is fully cooked, about 45-60 minutes. Uncover chicken and cook for an addition 15 minutes.
When chicken is fully cooked remove chicken and veggies from sauce with a slotted spoon. Reduce remaining sauce on stove until desired thickness, about 10 minutes.
While sauce is reducing boil a large pot of salted water. Cook egg noodles until tender, about 5 minutes. Drain, run under cold water, toss with a little olive oil, and arrange on serving platter.
Cover pasta with chicken and vegetables. Drizzle desired amount of sauce over chicken. Sprinkle with salt, pepper, parsley and parmesan cheese. Enjoy!