Chicken Cacciatore - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breast halves
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 cup onion, chopped
1 cup green pepper, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can Italian-style diced tomatoes
1/2 cup red wine
2 cups mushrooms (halved or quartered)
3 cups whole wheat penne, cooked

Preparation

coat a large no-stick skillet with cooking spray and warm over medium heat.
Season both sides of breast halves with Italian seasoning and garlic powder.
Add chicken to the skillet and cook for 5 minutes, turning once.
Remove chicken and set aside.
Add onions, peppers, and garlic to skillet and saute for 5 - 8 minutes. (or until onions are tender.).
Add tomatoes with juice, wine, and mushrooms, then return chicken to skillet.
Bring to a boil, reduce heat, cover and simmer for about 10 minutes (or until chicken is no longer pink in the center.).
If sauce is too thin, transfer chicken to a warm dish and set aside. Cook the sauce, uncovered, at a brisk simmer for about 5 minutes or until thickened.
Season to taste with salt and pepper. Serve chicken and sauce over the pasta.