Chicken Cacciatore Casserole

1½# skinless, boneless chicken breast meat

~ if frozen, thaw completely, dry with paper towels

1 lg. onion – 1/3 minced – 2/3 chopped

2T ea.: olive oil – butter

a splash of white balsamic vinegar or white wine

2 lg. cloves elephant garlic – chopped

1 lg. green pepper – cut in strips

8 oz. fresh sliced mushrooms

1-2 T pasta or Italian seasoning

1 lg. can petite diced tomatoes

1 sm. can tomato sauce

8-12 oz. brown rice pasta
~ cooked al dente – rinse and drain

Cut the chicken into bite-size pieces and saute, with the minced onion, until browned. Add a little white balsamic or water to deglaze the pan, then brown again. Repeat several times until the chicken is nicely browned. Add garlic, chopped onion, pepper strips, mushrooms, a little more vinegar or water and saute10 minutes. Add seasonings, tomatoes and tomato sauce. Simmer, covered, on low heat at least an hour. Add cooked pasta, or serve over pasta. Mix, if combining. Heat and serve with crusty garlic bread and/or a big green salad. Makes a lot. This recipe is gluten free. . .Lin