Chicken Thigh Cacciatore

Ingredients

• 8 skinned and boned chicken thighs (about 2 lb.)
• 2 teaspoons salt-free dried Italian seasoning
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 medium-size green bell pepper, chopped
• 1 garlic clove, minced
• 1 (24-oz.) jar tomato-and-basil pasta sauce
• Hot cooked fettuccine
• 1/4 cup finely grated Parmesan cheese
• 1/3 cup chopped fresh parsley (optional)

Preparation

1. 1. Sprinkle chicken with Italian seasoning and salt. Cook chicken in hot oil in a 12-inch skillet over medium-high heat 5 to 6 minutes on each side or until done. Remove chicken; reserve drippings in skillet.
2. 2. Sauté onion and bell pepper in hot drippings 5 to 6 minutes. Add garlic, and sauté 1 minute. Return chicken to skillet; pour pasta sauce over chicken. Bring to a boil over medium heat. Reduce heat to medium-low, and simmer 3 to 5 minutes or until thoroughly heated.
3. 3. Spoon chicken mixture over hot cooked fettuccine. Sprinkle with cheese and, if desired, parsley.