Twisted Chicken
Recipe By: Cindi Brandal
Servings size: 6
Preparation Time: 0:35 min
Ingredients
- 3 Whole Chicken breast, no skin, no bone -- cut into chunks
- 5 cloves Garlic -- crushed
- 3 tablespoons olive oil
- 1/4 cup red bell pepper-- thinly sliced
- 1/4 cup yellow bell pepper-- thinly sliced
- 1 small onion -- thinly sliced
- 2 teaspoons lemon juice
- 1/2 teaspoon thyme -- ground
- 1 1/2 teaspoons cumin powder
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 1 1/2 cups canned Italian style tomatoes -- diced
- 4 ounces tomato sauce
- 4 ounces olives, whole, with the liquid
- 4 ounces mushroom pieces, with liquid or 5 whole fresh, thinly sliced
- 1/4 cup Chianti (you can fudge with any red wine)
- 3/4 cup white wine
- 1/2 cup water
- 8 ounces rotini pasta
Directions
Sauté onions, peppers, and crushed garlic cloves in olive oil in a kettle or deep skillet until light brown. Remove, then brown chicken chunks in same pan. Add browned onion & garlic back in and also the lemon juice. Add rest of ingredients except water and pasta. Let simmer about 5 minutes on very low setting, then add water and the pasta. Stirring, let slowly simmer until Rotini is tender, adding more water while noodles are cooking if needed to keep moist. Top with parmesan cheese if desired. Yummy!
