Chicken Cacciatore - cooking recipe

Ingredients

6 skinned, boned chicken breast halves (3 oz. each)
2 Tbsp. olive oil or cooking oil
3 c. (8 oz.) small fresh mushrooms
2 medium sweet red or green peppers, cut into strips
1 large onion, thinly sliced and separated into rings
2 cloves garlic, minced
1/2 c. dry white wine
1 small Serrano chili pepper, seeded and finely chopped
1/4 tsp. crushed dried red peppers (optional)
1 (28 oz.) can tomatoes, cut up
2 Tbsp. lemon juice
2 Tbsp. tomato paste
2 tsp. dried basil
1 tsp. sugar
hot cooked rigatoni pasta
1 tsp. sugar
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper

Preparation

In heavy skillet or Dutch oven, brown chicken in hot oil 4 to 5 minutes.
Remove chicken and set aside.
Add mushrooms, sweet peppers, onion and garlic to skillet drippings; cook until tender. Add wine and Serrano or crushed red pepper to vegetable mixture. Bring to a boiling point.
Reduce heat.
Simmer, uncovered, until almost all the liquid is evaporated.
Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan.
Simmer, uncovered, 15 minutes or until chicken is tender and is no longer pink.
Serve over pasta.