3 or 4 boneless chicken breasts, cubed
2 T. olive oil
2 T. flour
1 1/4 tsp. salt, divided
1 tsp. dried oregano
1/2 tsp. ground black pepper
1 red bell pepper, cut in 1/2″ wide strips
1 green bell pepper, cut in 1/2″ wide strips
1 large onion, chopped
1 (12 oz.) package fresh mushrooms, sliced
1 (14.5 oz.) can Italian-style stewed tomatoes
1/3 c. dry white wine
1 T. chopped fresh parsley (optional)Directions
1. Heat oven to 400 degrees. Place olive oil in a large roasting pan; heat in pre-heated oven for 2 minutes.2. Combine flour, 1 teaspoon of the salt, oregano, and black pepper in a zip-top plastic bag; add cubed chicken and toss to coat. Place coated chicken in the hot oil in the roasting pan; roast for 20 minutes.3. Add onions, peppers, and mushrooms to the roasting pan; roast for an additional 20 minutes, stirring once.
4. Use a spoon or knife to break up the tomatoes. Combine tomatoes with the liquid, wine, and remaining 1/4 teaspoon salt and the rest of the ingredients to a large pot with lid; simmer on low for 30 to 45 minutes, stir occasionally until chicken is tender.
5. Sprinkle with chopped parsley and serve with cooked linguine or spaghetti noodles. Personally, my family and myself prefer to serve eat this dish over rice instead of pasta.