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Crock pot Chicken Cacciatore (3/6/2009)

Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts
1 28 oz. Jar spaghetti sauce (Prego Chunky garden with green peppers)
1 yellow onion, sliced
1 carrot, sliced
1 stalk celery, sliced
2 4 oz. cans mushrooms (stems & pieces)
1 28 oz. Can diced tomatoes
2 cloves garlic, minced
1 bay leaf
1 tablespoon Italian seasoning
½ tsp. red pepper flakes
1 tablespoon dried parsley
1 12 oz. Can tomato paste
¾ cup dry red or white wine (optional, otherwise use more chicken broth)
¾ cup chicken stock or broth
1 pkg. Angel hair pasta (cooked according to package directions)

Season chicken breasts with salt & pepper. In a large crock pot, add spaghetti sauce, onion, carrot, celery, mushrooms, tomatoes, garlic, bay leaf, Italian seasoning, red pepper flakes, dried parsley, tomato paste, red or white wine and chicken stock or broth. Mix well. Now add your chicken breasts and make sure to cover with sauce. Cover and cook on low 6-8 hours. Remove bay leaf. Cook pasta according to package directions. Serve chicken over pasta. Serves 6. A nice side salad and garlic bread will round out the meal.

This week's recommended wine from Van's Liquor Store in East Dubuque-Yellow Tail Shiraz, 750ml bottle $4.99 through Monday, March 9th, 2009.

Cookin' with Kaye

Crock pot Chicken Cacciatore (3/6/2009)

Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts
1 28 oz. Jar spaghetti sauce (Prego Chunky garden with green peppers)
1 yellow onion, sliced
1 carrot, sliced
1 stalk celery, sliced
2 4 oz. cans mushrooms (stems & pieces)
1 28 oz. Can diced tomatoes
2 cloves garlic, minced
1 bay leaf
1 tablespoon Italian seasoning
½ tsp. red pepper flakes
1 tablespoon dried parsley
1 12 oz. Can tomato paste
¾ cup dry red or white wine (optional, otherwise use more chicken broth)
¾ cup chicken stock or broth
1 pkg. Angel hair pasta (cooked according to package directions)

Season chicken breasts with salt & pepper. In a large crock pot, add spaghetti sauce, onion, carrot, celery, mushrooms, tomatoes, garlic, bay leaf, Italian seasoning, red pepper flakes, dried parsley, tomato paste, red or white wine and chicken stock or broth. Mix well. Now add your chicken breasts and make sure to cover with sauce. Cover and cook on low 6-8 hours. Remove bay leaf. Cook pasta according to package directions. Serve chicken over pasta. Serves 6. A nice side salad and garlic bread will round out the meal.

This week's recommended wine from Van's Liquor Store in East Dubuque-Yellow Tail Shiraz, 750ml bottle $4.99 through Monday, March 9th, 2009.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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