Chicken Cacciatore

Chicken Cacciatore

Olive oil
1 clove garlic, pressed
1 onion, cut in large pieces
1/2 green pepper, cut in large pieces
1 carton mushrooms, washed and quartered
Basil, Thyme, Oregano
1 can petite diced tomatoes
Newman's Own Marinara
1 cup chicken stock
8-10 chicken breats (salt/pepper/garlic powder)
Mozzarella cheese
Angel Hair Pasta

Saute garlic, onion and green pepper in olive oil. Add mushrooms and lightly cook. Add herbs (fresh is possible), tomatoes, marinara, and chicken stock. Set aside. (this can be made ahead and refrigerated or simmered in a crock pot until ready to cook chicken.
Season chicken breasts with salt, pepper, and garlic powder. Lightly brown in olive oil. (If marinara sauce was refrigerated, warm before combining with chicken.) Pour red sauce in large lasagna dish or cake pan. Place chicken breasts on top and pushing into sauce. Bake at 350 degrees for 30-40 minutes. Melt mozzarella on top during last 10 minutes (optional)
Cook angel hair pasta according to directions on package (don't overcook)
When cooking times is complete pour 4 cups or so of cold water into angel hair. This will keep the pasta until ready to serve with chicken, but it will stop the cooking and it won't be sticky.
Serve chicken over the angel hair pasta!