This dish tasted great! Iâm not sure why some people thought there is a lot of prep, really? Also I thought the amount of oil is fine, if not generous. My issue is where does one find breasts this small? I got the 4 smallest ones I could find and they still weighed close to 5 pounds. They needed more time to finish cooking. I used crushed tomatoes because thatâs what I had. I served this dish by itself, my wife and I found it to be very filling. I would like to try it again with boneless chicken breasts.
Gloria Hafer uses this recipe as a method to teach students how to avoid cross contamination by using separate cutting boards and utensils for the chicken and vegetables. For an even more economical meal, use a whole chicken cut into pieces. Depending on the size of your Dutch oven, you may need to brown the chicken in batches.
More From Cooking Light
- Calories: 533
- Calories from fat: 13%
- Fat: 7.8g
- Saturated fat: 2.7g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.8g
- Protein: 53.9g
- Carbohydrate: 60.6g
- Fiber: 5.5g
- Cholesterol: 105mg
- Iron: 4.3mg
- Sodium: 813mg
- Calcium: 207mg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 6 bone-in chicken breast halves (about 3 pounds), skinned
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 1/2 cups red bell pepper strips
- 1 1/2 cups green bell pepper strips
- 1 cup thinly vertically sliced onion
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1 (6-ounce) can tomato paste
- 6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.
- Heat oil in a large Dutch oven over medium-high heat. Add the chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.
- Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.
Only you will be able to view, print, and edit this note.Add Note