Ingredients
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2 tablespoons olive oil, only if using stovetop method
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3 lbs boneless skinless chicken breasts, cut into 2-inch pieces
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1 medium sweet onion, chopped
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1 medium red bell pepper, chopped
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4 garlic cloves, minced
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1 (28 ounce) can crushed tomatoes
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1 (8 ounce) can tomato sauce
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1 tablespoon red wine vinegar
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1 teaspoon sugar
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1 teaspoon oregano
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1 teaspoon basil
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1 teaspoon fennel seed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 bay leaf
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12 -16 ounces pasta, spaghetti, corkscrew, your choice
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parmesan cheese
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1 celery rib, chopped
Instructions
- STOVETOP METHOD: In a large pot, heat olive oil. Add chicken pieces, onion, bell pepper, celery and garlic.
- Cook over medium-high heat, stirring often for about 10 minutes.
- Add all remaining ingredients EXCEPT pasta.
- Bring to a soft boil; reduce heat, cover and simmer for 30-40 minutes. Remove the bay leaf.
- Meanwhile, cook pasta in boiling water according to package. Drain.
- Place pasta in 1 large plate or individual plates and serve saucy chicke mixture over top.
- Sprinkle w/ parmesan cheese , if desired.
- SLOWCOOKER METHOD: Place cut-up raw chicken in slowcooker. No olive oil necessary.
- Mix together all reamining ingredients EXCEPT pasta; pour over the chicken.
- Cover and cook on low for about 6 hours or until chicken is done. Remove the bay leaf.
- When done, boil pasta in salted water per package directions. Drain.
- Follow serving directions as written under "stovetop" directions.