Chicken Cacciatore

 Chicken Cacciatore

 Ingredients

• 1  teaspoon  onion powder
• 1  teaspoon  garlic powder
• 1  teaspoon  dried oregano
• 1  teaspoon  dried basil
• 3/4  teaspoon  salt
• 3/4  teaspoon  freshly ground black pepper
• 6  bone-in chicken breast halves (about 3 pounds), skinned
• 1  tablespoon  olive oil
• 2  cups  sliced mushrooms
• 1 1/2  cups  red bell pepper strips
• 1 1/2  cups  green bell pepper strips
• 1  cup  thinly vertically sliced onion
• 1  tablespoon  balsamic vinegar
• 2  bay leaves
• 1  (28-ounce) can whole tomatoes, undrained and chopped
• 1  (6-ounce) can tomato paste
• 6  cups  hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese

Preparation

Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.
Heat oil in a large Dutch oven over medium-high heat. Add the chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.
Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.