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Chicken Cacciatore with Mushrooms and Parmesan

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Chicken Cacciatore with Mushrooms and Parmesan
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, cubed
  • 1 small onion, diced
  • 1/2 green bell pepper, diced
  • 2 cups sliced fresh mushrooms
  • 1 clove garlic, crushed
  • 1 (28 ounce) can Italian-style crushed tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 (8 ounce) package egg noodles
  • 1/2 cup grated Parmesan cheese
Instructions
1
Preheat the cooking vessel by heating the oil in a large, deep pan over medium warmth. Then, combine and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is thoroughly cooked through, taking around 10 to 15 minutes. Introduce the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil into the mixture, stirring until well combined. Allow the mixture to reach a boil before reducing the heat and covering the pan, letting it simmer for 30 minutes.
2
During this time, prepare a separate cooking vessel by filling a large pot with lightly salted water and bringing it to a rolling boil over high heat. Once the water has reached its boiling point, add the egg noodles and return to a boil. Continue cooking the noodles uncovered, stirring occasionally, until they are cooked through but still retain some firmness to the bite, approximately 5 minutes. Drain the noodles thoroughly in a colander placed in the sink.
3
Finally, serve the chicken cacciatore over the hot cooked noodles and top with a generous amount of Parmesan cheese before presenting.