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Chicken Cacciatore Recipe
3 teaspoons oil
4 cloves garlic, minced
4 large onion, cut in strips
1 pound mushrooms, cleaned, sliced
1 yellow pepper, cut into strips
1 green pepper, cut into strips
14 oz can low sodium tomatoes, diced
1/2 cup low sodium chicken broth
2 tbsp dry white wine
2 tbsp water
1/4 tsp thyme
1/4 summer savory
1 pound boneless chicken, 1/2" strips
In a large skillet, heat oil to medium high. Brown chicken strips until golden on both sides. Reduce heat to medium low, add garlic and continue cooking until garlic is soft.
Prepare vegetables and mix together in large bowl. Set aside. Stir tomatoes, broth, wine, water, and spices into chicken mixture. Simmer for 20 minutes over medium heat.
Add prepared vegetables to skillet and stir in with wooden spoon. Cook until veggies are heated through, but still crisp and colorful. Serve with pasta of choice.
Sprinkle lightly with fresh Parmesan. Use 2 tsp. Parmesan per serving.
Please feel free to modify these recipes for any dietary needs or special diets.
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