Decided to make chicken cacciatore tomorrow night when my old 2653 roommate's come over for dinner. Melik requested small pieces of chicken, so I'm straying from the true recipe that uses a whole chicken... sorry mom. Saw this recipe on recipezaar- maybe I'll add capers and basil as my basil is growing out of control!

Made this for the girls and it was eh. The traditional recipe is better, but takes longer and since I was stuck in traffic for 2.5 hrs coming back to make this I'm glad this was an easier recipe!

From 30 Minute Meals with Racheal Ray.

1 1/4 lbs boneless skinless chicken breasts (3 pieces) or 1 package boneless skinless chicken thighs, if you prefer dark meat
salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil (2 turns around the pan)
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28 ounce) can crushed tomatoes
1/4 cup flat leaf parsley, chopped
1 lb egg noodles or egg fettuccine pasta, cooked to al dente
crusty bread
grated parmigiano or romano cheese, for passing

Heat a large nonstick skillet over medium high heat.
Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side.
Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining.
Add crushed pepper, sliced mushrooms, and garlic.
Season with salt (salt is a magnet for drawing out liquid).
Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices.
Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley.
Cut the chicken into bite-size chunks or slices and add to sauce.
Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine.
Toss pasta with cacciatore and serve with crusty bread and grated cheese.