Title: Italian: Chicken Cacciatore (Contadina)
Categories: Chicken Pasta
Yield: 8 Servings

1/2	c	All-purpose flour
2	ts	Salt, divided
1/2	ts	Pepper, divided
3	tb	Olive oil
3		To 3-1/2 pounds chicken, 4
		Breasts, 4 thighs, skin
		Removed
1	c	Sliced onion
1	c	Sliced mushrooms
1	c	Green pepper rings
2		Cloves garlic, minced
2	ts	Dried oregano leaves, crush
1	ts	Dried basil leaves, crushed
3 1/2	c	(29-oz can) tomato sauce
1 3/4	c	(14-1/2 oz can) Contadina
		Whole Peeled Tomatoes and
		Juice
1	lb	Dry pasta, cooked and
		Drained, or 2 cups rice,
		Cooked

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.

SOURCE: Contadina

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