Tangy with a hint of "hot," this is my Chicken Carrot Cacciatore over Noodles...
1 1/2 lb. boneless skinless chicken breast
Salt & Pepper
2 T. Extra Virgin Olive Oil
1 stalk Celery in 1/2" slices
3 large Carrots in 1/2" slices
2 med. Onions sliced semi-small
2 sixteen oz. cans diced tomatoes
1 four oz. can sliced mushrooms
4 tsp. minced garlic
4 tsp. parsley
1 tsp. ground red pepper
1 four oz. can tomato sauce
1/2 c. chicken broth
Place your sliced carrots and celery in a dutch oven size pot with just enough water to cover, bring to boiling, then simmer.
Saute your chicken pieces (best cut into strips) in the olive oil until done. Remove from heat and season with salt and pepper.
When the carrots are beginning to get slightly tender, add the sliced onions and continue cooking.
While waiting for the veggies to finish cooking, in a mixing bowl, place the diced tomatoes, mushrooms,minced garlic, parsley, ground red pepper, and tomato sauce. Mix thoroughly.
Drain the cooked veggies and return to pot. Add the tomato mixture, stir, and mix in the cup of broth.
Next add your cooked chicken, stir again well, and continue to simmer about another 20 minutes.
Serve over noodles.
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