mia cucina italiana

LIGHTENED CHICKEN CACCIATORE
Serves 2

3 slices bacon
2 boneless, skinless chicken breasts
2 tsp Italian seasoning
salt & ground black pepper to taste
6-8 oz. fettucine
1/4 yellow onion, chopped
1 red bell pepper, or 4 mini peppers
3 cloves garlic, minced
1/2 tsp dried oregano
1/2 cup dry white wine or vermouth
2 tomatoes, cut into thin wedges
1 Tbsp butter
3 Tbsp chopped fresh parsley
1/4 cup grated romano, plus more for topping

1. Cook bacon in large saute pan. Remove from pan and let cool, crumble and set aside. Add chicken breasts to pan and season both sides with Italian seasoning, salt and pepper. Depending on size, cook about 6 minutes on each side over medium heat until done. Remove chicken, cover with foil and set aside. Meanwhile, cook fettucine according to package directions. Drain and reserve, covered.

2. In the saute pan, sweat onion and bell pepper with a little salt and pepper over medium heat (add a little olive oil if necessary) until softened, about 4 minutes. On low heat, add garlic and oregano and cook 1 minute longer.

3. Deglaze pan with wine and simmer until liquid is reduced by half. Adjust heat to medium-high and add butter and tomatoes with a little salt, bring to a boil. Slice chicken and to pan. Reduce heat to low, add parsley and cook 5 minutes, covered, to heat through.

4. Serve over fettucine. Garnish each portion with bacon crumbles and grated romano.