INGREDIENTS:

3.75 lb. boneless chicken
1 lg. onion
1 green pepper
1 red pepper
1 lb. mushrooms
2 cloves garlic, minced
2-3 stalks celery
1/2 c. ripe olives
1/2 tsp. oregano
1 tsp. rosemary
1/2 c. chopped fresh parsley
1 tbsp. dried basil
1 tsp. sugar
Salt & pepper to taste
1/2 c. olive oil
Flour
1/2 c. red wine
1 can peeled tomatoes
1 sm. can tomato paste
1 lg. can tomato sauce
2 lb. spaghetti
Parmesan cheese

DIRECTIONS:

Add some salt and pepper to flour; wash chicken and bread in flour. Brown chicken in olive oil; place chicken aside. Drain all but 4 tablespoons of oil from skillet. Saute onion, green and red pepper, mushrooms, celery, garlic and olives until tender; set aside.

In a large bowl mix tomato products, rosemary, oregano, basil, parsley, sugar and wine (water may be added if too thick or more tomato paste if too thin). Add browned vegetables and mix well. Pour a small amount of sauce into pyrex dish, place chicken in dish and pour remaining sauce over it. Place in preheated oven at 325 degrees for 30 minutes.

Cook spaghetti in 1 gallon water, drain, sprinkle liberally with Parmesan cheese. Serve chicken cacciatore over spaghetti. Serves 6.

Note: If prepared ahead of time, keep chicken and sauce separated until just prior to placing in oven.

INGREDIENTS:

8 oz. garlic, minced
5 1/2 tbsp. olive oil
1 1/2 lbs. shitake mushrooms, sliced
2 c. fresh plum tomatoes, diced
1 c. green onions, chopped
1 tsp. crushed red pepper
2 c. chicken broth
1 1/2 lbs. chicken breasts, grilled, skinned, boned & diced
1 (16 oz.) pkg. bow tie noodles, cooked, rinsed & drained
4 oz. cilantro, chopped & divided

DIRECTIONS:

Cook and stir garlic in hot oil in large skillet over medium-high heat until lightly browned. Add mushrooms, tomatoes, green onions and crushed red pepper. Cook and stir 2 minutes more. Add broth; simmer mixture to reduce slightly. Add chicken, noodles and 1/2 of the cilantro; heat through. Garnish with remaining cilantro.

INGREDIENTS:

1 c. chopped broccoli
1/3 c. chopped onion
2 cloves garlic, finely chopped
1 carrot, cut in very thin strips
3 tbsp. vegetable oil
2 c. cut up cooked chicken
3/4 tsp. salt
2 med. tomatoes, chopped
4 c. hot cooked shell macaroni
Grated Parmesan cheese

DIRECTIONS:

Cook and stir broccoli, onion, garlic and carrot in oil in 10 inch skillet over medium heat until broccoli is crisp-tender. Stir in chicken, salt, and tomatoes. Heat until chicken is hot. Spoon over macaroni. Sprinkle with cheese.