And:
Chicken cacciatore:
Brown boneless, skinless chicken thighs in a frying pan in a little oil. Season with minced onion, garlic, oregano and pepper. Cook until they are light brown on the outside and the juices run clear. You can also saute a little onion with them if you like.
Meanwhile, prepare a package of pasta according to directions. I like to use rotinis with this.
When the chicken is cooked, add a 14 oz can of diced tomatoes and a little water. Heat through. You can add some creative touches here if you like, mushrooms, peppers, etc. DH wouldn't touch any of that, but he's weird!
Lower heat and let simemr for a few minutes. Replenish water if needed.
Serve over hot pasta. This makes a really nice light sauce! If you like your sauce a little thicker, you can add an 8 oz can of tomato sauce. I have made it both ways, and we like the lighter sauce for a change of pace.