Page 119 - UMass2018_CookBook
P. 119
Quick Cacciatore
DeStefano Family, Saugus, MA
“This is a quick go-to recipe that can be adapted to whatever fresh veggies or pro- tein you have on hand.” — Diana DeStefano
Preparation
1. Heat the oil in a large skillet over medium heat. Add the chicken and sauté for 5 minutes.
2. Add the peppers and onion and cook for 2 minutes.
3. Add the tomatoes, zucchini and Italian seasoning. Season with salt
and pepper. Cook until the vegetables are tender, 10 to 15 minutes, stirring occasionally.
4. Serve the cacciatore over rice, garnished with fresh basil.
Note: Shrimp or tofu may be used instead of chicken. Mushrooms and green beans are also great additions.
Ingredients
Serves 4
2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into 1-inch pieces
1 large red bell pepper, seeded and cut into strips
1 large green bell pepper, seeded and cut into strips
1 large yellow onion, sliced
1 (28-ounce) can crushed tomatoes
1 zucchini, chopped
1 teaspoon Italian seasoning
Salt
Ground black pepper
3 cups cooked white or brown rice
Fresh basil leaves, for garnish
TASTE OF HOME | 109
