Spicy, tangy tomato sauce is full of the flavor of fresh herbs, pungent garlic, and rich chicken. Serve hot over your favorite pasta for a warming, filling dish that whispers "comfort food".
2poundschickenbreast, thighs, or whole chicken cut up
4clovesgarlicminced
½cupgreen pepperchopped
½cupyellow pepperchopped
1 ½cupsonionchopped
10ouncesRo*Tel diced tomatoes1 can
12ouncesmarinara sauce
½cupmushroomsoptional. Thickly sliced
2tablespoonsoreganofresh or 1 teaspoon dried
2tablespoonsbasilfresh or 1 teaspoon dried
1tablespoonthymefresh or ½ teaspoon dried
2tablespoonsfennel leavesminced... optional
½cupred wineyou may substitute chicken broth
1poundpastalinguine or spaghetti
Instructions
Put all of the ingredients except the fresh herbs and pasta in the slow cooker.
Cook on low for 8 hours.
Add the fresh herbs about 10 minutes before you're ready to serve.
Meanwhile, cook the pasta in salted water until a la dente (just tender - not overcooked)
Drain well.
Spoon sauce over cooked pasta and serve.
Notes
Storage:Leftovers will last for about 4 days in the refrigerator—tightly covered or in an airtight container, of course. You can also keep it for 3 months in the freezer.Tips:
Thighs will be more tender and flavorful plus they cost less than breast.
Starting with a commercial pasta sauce speeds up the process.
If you're really in a hurry use a rotisserie chicken. Cut it into serving pieces and let it simmer in the sauce while you are cooking the pasta.
You'll find containers of chopped peppers, onions, and other vegetables in the produce section. They can be HUGE time savers.
Add leftover vegetables. Carrots, green beans, and peas all work well in this cacciatore recipe.
You can use chicken broth in place of wine.
Leftover sauce will keep about 4 days in the refrigerator (tightly covered, of course) or about 3 months in the freezer.