Chicken Cristedori

Okay, so technically, it's a cacciatore, but....I like this name better is it is a play on my pre-married name! I created this recipe a long, long time ago. As a matter of fact, it is the first recipe I recall making for guests. When I first made it, I would use my mom's homemade spaghetti sauce. Now I use my own, but make it on the fly with the recipe.

Another thing I like about this recipe is that it is EASY, and uses only two pans. One for the rice pasta, one for the sauce. Easy eat, easy cleanup! :D Of course, it is my husband who does the dishes, so, he's the one who appreciates most that it's easy cleanup! Thank you dear!


Chicken Cristedori (pronounced kreestayDOORee)

1 lb. boneless/skinless chicken breast, cut into thin strips
Salt & pepper
2 Tbs olive oil
1 medium green pepper, cut in thin strips
1 small red onion, cut in thin strips
3 cloves garlic, sliced really thin
1 28 oz can crushed tomatoes
2 tsp dry italian seasoning

Season chicken strips with salt & pepper and mix well to coat all pieces. In a large skillet, heat olive oil on medium high heat. Add chicken. Cook until chicken is almost cooked thru (about 5-10 minutes depending on how hot you get your pan). Add green pepper, onion and garlic. Reduce heat to medium. Saute for 5 minutes until peppers turn a bright green. Add tomatoes and spices. Allow to simmer for about 15-20 minutes until flavors are well blended.

I like this served over brown rice pasta with freshly grated parmesan cheese.