quick and easy meals for 1 or 2



Chicken Cacciatore serves 2
3-6 chicken tenders
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 Portobello mushroom cap, halved crosswise and thinly sliced
2 cloves garlic, crushed and minced
1/2 cup chicken broth or stock
1 small can crushed tomatoes 12-14 oz ( about 1 1/2 cups)
1 tbls. dried parsley
1 1/2 tsp. dried basil
1/3 pound pasta, cooked to al dente
Italian bread and grated cheese for service


Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of chicken broth, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 6 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore

YOU DID IT!!! serve with crusty italian bread and grated cheese and maybe some red wine!!