Chicken Puttanesca-Cacciatore

12oz. chicken breast meat

4 stalks celery

2 yellow onions

1 yellow bell pepper

8oz. mushrooms

1 28oz. can peeled Roma tomatoes

3T chicken, low sodium, Better Than Bouillon

5 bay leaves

1c sliced Kalamata olives

1T turbinado sugar

5 lg. cloves minced garlic

(I didn't use the tomato paste)

In a gallon size plastic bag, shake together:

1/2c all purpose flour

fresh ground black pepper

Italian seasoning

garlic salt

Cut the chicken into bite size pieces then put in the plastic bag with the seasoned flour and shake, coating all sides of each piece.

Sauté the floured chicken, a little of the garlic and 1/2c chopped onion in 3T EVOO, in a 4 qt. pot, browning this a little. When it starts to stick to the pan, stir in 1c cold water, a little at a time, and the juice from the can of tomatoes. The flour will thicken the sauce, as it cooks. Chop-slice the tomatoes and add them to the pot with the rest of the ingredients in that group.

Let this all simmer, covered while you stir-fry the sliced mushrooms, peppers and onions in another pan with a couple tablespoons of EVOO and more of the pepper, garlic salt and Italian seasonings.  When these vegetables are still crisp-tender, add them to the chicken pot and simmer everything together 20 minutes.

Serve this with precooked, chilled, then reheated pasta. Here's the explanation for this technique. Simmer angel hair pasta to al dente stage. Rinse it in cold water to stop the cooking and chill it. Drain it well, then toss it with EVOO and the 3 seasonings. Later, add the desired amount to a non-stick pan, heat until it's sizzling and snapping. Transfer to a plate and top with a ladle of the chicken and vegetables. . .Lin