Chicken Cacciatore with Ziti I love anything made with tomatoes. How about you? Put the following ingredients into the slow cooker in the order given. If you like the look of browned chicken you may brown it in some olive oil before cooking in the slow cooker, but it's really not necessary. 4 frozen chicken breasts (I don't thaw first) 1 tsp. seasoning salt 1 medium onion, chopped ½ cup green pepper, chopped 1 tsp. dried oregano 2 tsp. dried garlic 2 T. dried basil 1 tsp. sugar 1 T. Worcestershire sauce 1 jar tomato basil Ragu sauce Cook on high about five hours or low for longer. When the sauce is ready, cook the ziti al dente, drain and portion onto plates. Before I serve the cacciatore I cut each breast in pieces with a long, sharp knife against the side of the slow cooker right in the sauce. My motto is always: whatever's easiest. Ladle sauce over each serving of ziti and top with grated Parmesan. I buy grated Parmesan in the deli cheese department. It's better than canned. Now if you like a thicker sauce, then you may want to just cook this on simmer over your stove for three hours instead of cooking in the slow cooker. (If you prefer this family style, then combine the sauce in a bowl with the ziti and let folks serve themselves.) This recipe serves five-six people. Like a lot of pasta recipes, this is even better the second day. Just mix the sauce and ziti together (what's left), top with cheese and warm it in the microwave for a second meal. Of course, if you cook this for company you may not have leftovers. If you prefer other pastas, it's okay to try something different. What do I serve with this? Garlic Bread 1 long loaf sourdough or Italian bread cut in slices Softened butter Granulated garlic Cut the bread in thick slices and put on a cookie sheet. Spread each slice with softened butter and sprinkle with granulated garlic. Cook at 400 degrees for about ten minutes, a bit longer if you like it real brown. I use lots of garlic, but you may use what you like. Sometimes I use fresh garlic, sliced and placed on each piece of bread (about four slices per piece of bread, more if you use a fat loaf). If you're a garlic lover, this is the best.
May the spirit of Christmas bring you peace, "From my home to yours"~ MerryChristmas~ Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
