(Ronzoni)
Chicken Cacciatore

*Ingredients*

2 1/2 lbs frying chicken pieces (or try those frozen chicken fillet strips, adjusting time accordingly)
2 tbs. oil
1 lg onion, sliced
1 garlic clove, minced
1 can (14 1/2 oz) crushed tomatoes
1/3 cup dry red wine (or water)
1 bay leaf
1 tsp. salt
1/2 tsp. oregano leaves
1/2 tsp. dried basil
1/4 tsp. pepper
1 pkg (16 oz) pasta, uncooked (like Rotini - or those twisty pastas)

 
*Preparation*

Brown chicken in hot oil in skillet; remove chicken.  Add onion and garlic to the drippings;  cook and stir until tender but not brown.

Return chicken to the skillet.  Add remaining ingredients - except pasta.

Bring to a boil; reduce heat, cover and simmer 40 min. until chicken is fork tender.  (If frozen fillets are used it will cut the cooking time down.) Remove and discard bay leaf.  Skim fat from the sauce.

Meanwhile, prepare pasta as directed on package; drain.  Serve chicken and sauce over pasta.
 

Serves: 8 servings