Saturday, September 19, 2015

Italian Chicken and Cabbage

I've had this recipe on the menu so many times, but I never made it!  Mainly because it's definitely a weekend recipe, because it takes a good hour and a half or longer to cook.  I finally made it today, and loved it.  In true Karen fashion, however, I modified it a little bit.  Here's my version.

Italian Chicken and Cabbage

1 large onion, diced
1 green bell pepper, diced
2 T. olive oil
1/2 cup white wine
3 - 5 cloves garlic, minced
3 T. Italian seasoning
1 t. paprika
1/2 t. chipotle powder
2 T. dried parsley
salt and pepper to taste
28 ounce can crushed tomatoes, with juice
1 8-ounce can tomato sauce
2 T. white wine vinegar
1 T. brown sugar
12 ounce package chicken tenderloins
1/2 head savoy cabbage, cut into 1/2 inch dice
1 cup sliced mushrooms
hot cooked pasta, such as egg noodles

In a large skillet, saute onions and bell pepper until onions are soft, about five minutes.  Add wine, garlic, and seasonings and cook for two minutes more.  Add crushed tomatoes, tomato sauce, vinegar, sugar, and chicken.  Bring to a boil.  Reduce heat, cover and simmer for 40 minutes.

Remove chicken from the sauce.  Add cabbage and mushrooms and simmer for 30 more minutes.  Meanwhile, shred the chicken using two forks.  After 30 minute cooking time is up, return the chicken to the pan and cook for five more minutes.  Serve over hot cooked noodles.

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