Chicken Cacciatore

Ingredients

• 1 tbsp vegetable oil
• 1 lb skinless, boneless chicken breast, cubed
• 1 small onion, diced
• ½ green bell pepper, diced
• 2 cups sliced fresh mushrooms
• 1 clove garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 tsp Italian seasoning
• 1 tsp dried basil
• 1 (8 ounce) package egg noodles
• ½ cup grated Parmesan cheese

Method

1. Saute the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes.
2. Stir in crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil
3. Cover the skillet and simmer for 30 minutes.
4. While the chicken mixture simmers, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite (5 minutes).
5. Drain noodles in a colander set in the sink.
6. Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.