Chicken Cacciatore

Utensil: 10 inch skillet and Cover

4 Halves Skinless, Boneless Chicken breast
8 Ounces Dry Penne Pasta, Mostaccioli or Rigatoni (227 grams)
28 Ounce Can Stewed Tomatoes (420 ml)
1 Red Pepper, Diced
1 Green Pepper, Diced
1 Cup Chopped Onion (240 ml.)
2 Cloves Garlic (minced)
8 Ounces Mushrooms, sliced (227 grams)
1 Bay Leaf
1 Teaspoon Basil (5 ml.)
1 Teaspoon Oregano (5 ml.)
Salt to Taste

1. Preheat skillet on Medium Heat until a drop of water will bead and dance when added to the cooking surface.

2. Place chicken in preheated skillet. It will stick at first, but will release and turn easily when it is browned. Cover with vapor valve closed and cook for 5 minutes; then turn chicken, cover and brown for five minutes on the second side.

3. Sprinkle dry pasta over chicken. Add remaining ingredients and stir to mix. Cover with vapor valve open and cook over medium heat until the valve sounds.

4. Close the vapor valve, turn heat to low and continue cooking for 30 minutes. Cover should spin freely when twisted during the cooking time. If cover does not float freely on the vapor seal, increase heat slightly; if moisture escapes from pan, decrease heat slightly.

Serves 4

Nutritional Analysis per Serving:
588 calories, 8 g. fat, 146 mg. cholesterol, 1115 mg. dosium, 62 g. carbohydrate, 66 g. protein.