Chicken Cacciatore

From Robin: “This makeshift recipe was assembled after watching Frank Tirico make this for dinner on multiple occassions. There are no measurements because the way he would cook would be with ‘a little bit of this and a little bit of that.’ It works well with broccoli and green salad. Serve with Chianti wine!”

Ingredients

• 1 to 1 1⁄2 lbs boneless skinless chicken thighs

• Olive oil

• Parsley

• Basil

• Onion flakes

• Garlic powder

• Oregano

• Salt and pepper, to taste

• 1 (12 oz) can tomato sauce

• Leftover red wine (optional)

• Sliced mushrooms (optional)

• 1 lb pasta (rigatoni)

Directions

1. Sear chicken over medium-high heat in a large frying pan with olive oil, about 3 to 4 minutes per side.

2. Sprinkle parsley, basil, onion flakes, garlic powder, salt, and pepper over chicken, then add tomato sauce.

3. Optional: As it is simmering you can throw in a “glug glug” of red wine.

4. Cover and simmer for about 30 minutes (up to 1 hour).

5. Optional: Add sliced mushrooms 10 to 15 minutes before serving.

6. While simmering, boil pasta.

7. Serve chicken over pasta.