Quick and Easy Chicken Cacciatore
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INGREDIENTS 4 boneless, skinless chicken breasts, cut into 1-inch strips 3 tablespoons olive oil 1 large red bell pepper, chopped 1 stalk celery, chopped 1 medium onion, diced 4 ounces fresh mushrooms, quartered 2 cloves garlic, sliced 2 bay leaves 1 teaspoon dried oregano 1 teaspoon dried basil 1 (16-ounce) can peeled tomatoes 1 (8-ounce) can tomato sauce 1 tablespoon fresh parsley, chopped Coarse salt and freshly ground black pepper Rice, pasta, or potatoes Using a large sauté pan over medium-high heat, add 2 tablespoons olive oil. Season chicken with salt and pepper, and sauté chicken, stirring, until cooked through, about 4 minutes. Transfer to a plate. Add remaining tablespoon olive oil, red pepper, celery, onions, and mushrooms. Sauté until vegetables are softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bay leaves, oregano, basil, tomatoes and their juices, and tomato sauce. Season to taste with salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add chicken and heat through. Sprinkle with parsley. Serve over rice, pasta, or potato. Makes 4 servings