CHICKEN CACCIATORE
(serves 6)
Ingredients:
1 tablespoon olive oil
3 lbs. chicken parts, skin removed
4 cloves garlic, minced
28 oz. can diced, seasoned tomatoes
1 lb. white mushrooms, sliced
2 lg. onions, chopped
1-1/2 cups chicken broth
1/4 cup cornstarch
1 lb. package whole grain pasta fettuccine
freshly grated parmesan cheese
Heat the oil in a skillet over medium heat. Brown chicken on all sides. Add garlic, tomatoes, mushrooms, onions and 1 cup of the broth to the slow cooker. Add chicken. Spoon some of the other ingredients over the chicken. Cover and cook on low 7-8 hrs.
Remove chicken and keep warm. Cook pasta according to package directions. While pasta is cooking, stir cornstarch into remaining broth and mix until smooth. Add to slow cooker. Cover and cook on high for 10 minutes or until mixture boils and thickens.
Plate pasta. Place chicken over pasta. Pour tomatoe/mushroom sauce over chicken and pasta. Serve over pasta. Sprinkle with parmesan cheese.
Heat the oil in a skillet over medium heat. Brown chicken on all sides. Add garlic, tomatoes, mushrooms, onions and 1 cup of the broth to the slow cooker. Add chicken. Spoon some of the other ingredients over the chicken. Cover and cook on low 7-8 hrs.
Remove chicken and keep warm. Cook pasta according to package directions. While pasta is cooking, stir cornstarch into remaining broth and mix until smooth. Add to slow cooker. Cover and cook on high for 10 minutes or until mixture boils and thickens.
Plate pasta. Place chicken over pasta. Pour tomatoe/mushroom sauce over chicken and pasta. Serve over pasta. Sprinkle with parmesan cheese.
And that's what's for dinner at my house tonight. What about yours? Post a comment to enter the drawing for a book from our Book Club Friday guest author this week. -- AP
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