Chicken Cacciatore

Chicken Cacciatore with Rigatoni


2 lbs chicken cutlet
1 red pepper, diced
1 green pepper, diced
2 cloves garlic, chopped
1 onion, diced
1 cup mushrooms, sliced
1 28 oz canned tomatoes
2 tablespoons olive oil
salt, pepper, basil, oregano to taste

Cut the chicken in to bite sized pieces. Hold aside. In a large saute pan, add the oil, garlic, peppers, and onion. Cover and sweat vegetables until tender. Add the chicken and saute until chicken is cooked through. Add the canned tomatoes and seasoning. Cook on low temperature, covered, for 20-30 minutes. Add the mushrooms, cover and hold aside. Add the pasta to large stock pot of salted boiling water. Cook until al’dente. Remove, drain and add to cacciatore. Mix well, serve hot.