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Chicken Cacciatore with Raspberry Marinara

Artichoke Pasta Sauce adds a much needed flavor to this chicken dish.

Ingredients

  • 8 Chicken breast halves, skineless, boneless
  • 1 large Onion, chopped
  • 1/2 lb. Fresh mushrooms, sliced in halves
  • 4 oz. Whole pimentos, sliced, undrained
  • 3 Bay leaves
  • 1 tsp. Dried whole oregano
  • As desired Hot cooked spaghetti
  • 1/3 cup Olive oil
  • 3-4 cloves Garlic, minced
  • 2 jars Robert Rothschild Farm Artichoke Pasta Sauce
  • 1/2 cup Vermouth
  • 1 tsp. Dried whole thyme
  • 2 medium Green peppers, cut into strips
  • Directions
    1. Dredge chicken in flour, shaking off excess. Heat Dutch oven over medium - high heat; add oil and chicken and saute 4 to 5 minutes on each side or until golden brown.
    2. Remove chicken from Dutch oven; drain on paper towels.
    3. Add onion and garlic to Dutch oven, saute over medium heat 5 minutes. Stir in mushrooms, Artichoke Pasta Sauce, pimentos, vermouth, bay leaves, thyme, and oregano; add chicken and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Stir in green pepper; cook an additional 30 minutes, stirring occasionally. Remove bay leaves; serve over spaghetti. Yield: 8 servings.

Products used in this recipe

Artichoke Pasta Sauce
Artichoke Pasta Sauce
$9.99
   

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