Ingredients:
1 tablespoon olive oil
2 1/2 lbs boneless skinless chicken thighs, cut into pieces
1/2 teaspoon salt
1/8 teaspoon black pepper
2 (14 1/2 ounce) cans Italian-style diced tomatoes
1/2 cup marsala wine
1 (16 ounce) packages frozen mixed peppers, cut in strips
1 1/3 cups instant polenta
Directions:
In a large skillet, heat oil over medium-high heat; Add chicken, salt and pepper; Cook, stirring, until chicken is no longer pink, about 5 minutes.
Drain 1 can of diced tomatoes; discard juice; add drained tomatoes, 1 can diced tomatoes with juice and marsala to the chicken in skillet.
Bring to boiling;reduce heat and simmer, uncovered, for 10 minutes; Stir in mixed pepper strips; cook longer until chicken is cooked through and peppers are heated, about 5 minutes.
Cook polenta as directed on package, Serve cacciatore over polenta.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.