Chicken Cacciatore

Here's the recipe for Chicken Cacciatore that we had on Friday. I got this from GolfDad, but don't have an original source (he made it up, for all I know).  I've also modified it - he doesn't cook with garlic (gasp!), which is essential for me.  I have made this before in the CrockPot, which also works well.

Chicken Cacciatore

 Ingredients:

• 1 - 1-1/2 pounds boneless, skinless chicken breast, cut into bite-side pieces
• 1/2 cup diced yellow onion
• 1 small/medium bell pepper (red or green), diced
• 2 - 3 cloves garlic, minced (yes, I buy the big jar of pre-minced garlic at Costco AND I LOVE IT)
  
• 1/2 cup red wine (if you don't have wine, use chicken broth)
• 29 ounce can (or 2 x 14.5 ounce cans) Italian-style stewed tomatoes
• 2 Tbl. olive oil (approximately)
  
• salt - to taste
• ground pepper - to taste
• Italian seasoning - to taste 
• 6 - 12 ounces (dry) pasta - linguine or fettuccine works well (I almost always use Barilla whole wheat or "Plus" pastas)
  

Instructions:

1. Heat olive oil in a large skillet (I use my wok, as I do for most things)
2. Cook chicken until juice run clear (but don't over-cook and dry it out); season to your preference with salt, pepper, and Italian seasoning.
3. After chicken is cooked, remove to a plate or bowl and cover.
4. If necessary, add a small amount of olive oil to the pan. Begin to saute the onion and bell pepper.
5. Once the onion and bell pepper are cooking, add the garlic. Cook until onion and pepper are softened.
6. Add stewed tomatoes and wine/broth to the pan. Bring to a boil, reduce heat to simmer.
7. Add chicken back to the pan; continue simmering for 10 - 20 minutes.
8. Serve over hot, cooked pasta.

Edited to add: My clever friend Diana points out that this recipe can be easily converted to vegetarian by using Morningstar chicken strips and vegetable broth.  Thanks for the idea!

Sorry, forgot to take a picture!