Ingredients:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
6 bone-in skinless chicken breast halves ( about 3 pounds)
1 tablespoon olive oil
2 cups sliced mushrooms
1 1/2 cups red bell peppers, strips
1 1/2 cups green bell peppers, strips
1 cup thinly vertically sliced onions
1 tablespoon balsamic vinegar
2 bay leaves
1 (28 ounce) cans whole tomatoes, undrained and chopped
1 (6 ounce) cans tomato paste
6 cups hot cooked penne ( about 3/4 pound uncooked tube-shaped pasta)
1/2 cup grated fresh parmesan cheese
Directions:
Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.
Heat oil in a large Dutch oven over medium-high heat. Add the chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.
Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.
Servings: 6
Time preparation: 30 min.
Time total: 105 min.