Saturday, February 27, 2010
One thing I like to do during a blizzard is not go out. After all, I'm not 12 years old and panting to drag my sled to a hill and swoosh to the bottom. Again and again.
What I do is generally cook something yummy, steam up the windows, and create a nice, warm cocoon that disguises the persistant winter that keeps raging outside.
Very easy is my motto, and very easy indeed is this recipe for CHICKEN CACCIATORE, that I've been lucky enough to find and adapt from myrecipes.com
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. crushed red pepper
2 tbls. olive oil
2 cups sliced mushrooms
3/4 cup chopped bell pepper
1 1/2 cups pasta sauce
1/4 cup dry red wine
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup Parmigiano cheese
2 tbls. thinly sliced fresh basil
1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with salt, black pepper, oregano, dried basil, and red pepper. Coat pan with olive oil.
2. Add chicken to pan, saute' until lightly browned, stirring frequently.
3. Add mushrooms and bell peppers. Saute' 5 minutes.
4. Stir in pasta sauce and wine, bring to a simmer. Cover, reduce heat and simmer 10 minutes.
5. Sprinkle with cheese and fresh basil. Serves 3/ 4.
Drink the rest of the dry, red wine that you used in the recipe!!