Quick Chicken Cacciatore
1 boneless chicken breast, halved
2 TBSP olive oil
1/4 tsp crushed red pepper flakes
4 cloves garlic, minced
1/2 cup vermouth (or white wine)
14 oz. can diced tomatoes
handful chopped parsley
Brown chicken in 1 TBSP oil. Remove from pan and season with salt and pepper.
Add remaining oil to pan. Put in pepper flakes and garlic. Saute 2 minutes. Add wine and scrape up chicken bits. Stir in tomato and parsley. Cut the chicken into chunks and add to sauce. Simmer 10 minutes or until thickened.
Serve over noodles (used farfalle) with freshly grated parmesan cheese.
Notes: This had a bit more kick than I expected, but it worked out fine, though the sauce was a bit on the thin side.Posted by Jennifer at September 27, 2005 3:13 PM | TrackBack