4 Tbsp olive oil
1 1/2- 2 pounds chicken breasts, cut in chunks
1/4 pound pancetta, diced
4-6 cloves garlic, chopped
½ red bell pepper, seeded and cut in strips
½ green bell pepper, seeded and cut in strips
1 onion, sliced
½ pound cremini mushrooms, trimmed and thickly sliced
1/4 cup red wine, preferably Cabernet
1 jar Newman's Own® Cabernet Marinara Pasta Sauce
2 bottled hot cherry peppers, finely chopped (optional)
1 tsp fresh oregano, chopped
Pasta or polenta, to serve
Heat olive oil in a heavy skillet over medium high heat. Season chicken with salt and pepper and place in skillet. Sauté until chicken is no longer pink. Remove chicken pieces and set aside.
Add remaining olive oil to pan and add diced pancetta. Sauté until pancetta begins to brown. Remove with slotted spoon and set aside.
Add garlic, bell peppers, onion, and mushrooms. Sauté until vegetables begin to soften. Increase heat to high and pour in wine. Deglaze quickly, scraping up brown bits from the bottom of the pan. Stir in pasta sauce, cherry peppers and oregano. Bring to a light boil, return chicken and pancetta to pan, and reduce to simmer, partially covered, about 15-20 minutes.
Serve over pasta or creamy polenta.
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