Students at East-West spent their Saturday cooking in the kitchen with Ms. Arroyo. The fabulous dish was loved by all. Here’s the recipe for you to try at home. Enjoy!
Boneless Chicken Cacciatore
4 Boneless Chicken Breasts cut in ½
Ground Basil
Ground Oregano
5-6 Cloves of Fresh Garlic, Chopped
1 Large Onion, Chopped
2 Cans Crushed Tomatoes
Grated Romano Cheese
Extra Virgin Olive Oil (EVOO)
Ziti or Rigatoni Pasta with Lines (sauce adheres better)
1) In large, deep saucepan coat bottom with EVOO.
2) Add in chopped onion and chopped garlic and sauté for a few minutes. In the meanwhile, slice the chicken breasts in ½ and season with adobo
3) Add chicken to garlic and onion and cook a few minutes before turning – you don’t want “pink” chicken. When chicken is almost done, remove and put to the side.
4) Add Crushed Tomatoes to the garlic and onions and season with Basil and Oregano to taste and lower the gas.
5) Take the chicken and cut it up into bite-sized cubed and put back into the saucepan with tomato mixture, cover and keep the gas low.
6) Fill a large pot with water and add salt. When water boils add pasta and one teaspoon of EVOO.
7) When pasta is done strain it in colander and place in bowl.
8) Add chicken in tomato sauce on top and add grated cheese to taste!
