To make this classic dish quicker, we've used skinless bone-in breast halves instead of calling for cutting up a whole chicken. Cacciatore is often served over cooked pasta.
2 tablespoons olive oil
4 (8-ounce) bone-in chicken breast halves, skinned
1 (8-ounce) package pre-sliced mushrooms
3 cups sliced green bell pepper
2 tablespoons chopped shallots
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (26-ounce) jar tomato-basil pasta sauce (such as Classico)
2 tablespoons chopped fresh basil
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove from pan, and set aside.
. Add mushrooms and next 5 ingredients to pan; cook 8 minutes or until mushrooms are tender. Add pasta sauce; bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 35 minutes or until chicken is done. Stir in basil.