Chicken Rotini Cacciatore - cooking recipe

Ingredients

2 Tbsp. flour
1/8 tsp. pepper
4 boneless, skinless chicken breasts halves
1 Tbsp. olive oil
1 (24.5 oz.) jar simmer sauce for cacciatore or spaghetti sauce
1 1/2 c. water
2 c. uncooked rotini
1/2 c. sliced celery or chopped green bell pepper
3/4 c. sliced carrots
1 small zucchini, sliced
1/4 c. grated Parmesan cheese (if desired)

Preparation

In shallow bowl, combine flour and pepper.
Coat chicken pieces in flour mixture.
Heat oil in large skillet or Dutch oven over medium-high heat.
Add chicken.
Cook 4 to 6 minutes or until browned on both sides.
Add simmered sauce and water.
Bring to a boil.
Reduce heat and cook 10 minutes.
Add uncooked rotini, carrots and celery.
Cook uncovered an additional 8 to 12 minutes or until rotini and vegetables are tender, stirring frequently. Add zucchini and cook an additional 5 minutes or until tender. Serve with Parmesan cheese.
Makes 4 servings.