Chicken Cacciatore in One Pot

1/4 onion, thinly sliced
1 14-ounce can diced tomatoes
1 1/2 t. Italian seasoning
1 cup dried penne pasta (Her recipe called for orzo)
2 boneless, skinless chicken breasts
Salt and pepper
3 garlic cloves, minced
1 small zucchini, halved lengthwise and cut into 1/2″ slices
1/2 green pepper, julienned
1/2 red pepper, julienned

Preheat oven to 450 degrees. Spray inside of Dutch oven with nonstick spray.

Scatter the onion on the bottom of the pot.

Drain the tomatoes into a measuring cup and add water to make 1 cup liquid. Mix the liquid with the dried herbs.

Add the pasta to the pot in an even layer and pour 3/4 cup of the liquid over the top. Place the chicken breasts on the pasta and season with salt and pepper. Sprinkle with the garlic.

Spread the tomatoes over the chicken, and layer in the zucchini and bell peppers and season again with salt and pepper. Pour the remaining liquid over all. At this point your pot should be full to the brim. If not, add more veggies and season them.

Cover and bakeĀ until you can smell the aroma of the food, which in my case was 28 minutes. Wait 3 more minutes, pull it out of the oven and serve immediately.

You can add or change nearly any element of this recipe. Got Brussels sprouts instead of zucchini? Cut them in half and layer them on top. Broccoli and/or cauliflower work well too. No green bell pepper? Use a whole red bell pepper. Use whatever vegetables you have on hand, fresh or frozen, and be sure to fill the pot. Notice that there’s almost no fat in this method, which ups the nutritional value. Regardless, the bottom line should be delicious. If it’s not, why bother even if it’s easy?

Serves: 2
6 Poodles

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