For David’s birthday this year, we had quite a feast. Normally, we spend Wednesday nights watching Glee, (and by “we,” I mean my friends and I, not David. He’s not a fan.) which means that our dinners on Wednesdays are usually more of the quick-and-easy variety than other nights of the week.
Rather than the typical simple fare, I tried for something a little fancier. We sat at the table, for one. Opened a bottle of wine, and had this pasta dish and garlic bread. Finally, topped it all off with Coconut Cake, which you’ll be hearing more about tomorrow. All in all, I think David was happy with his birthday dinner. It did make me wish that we’d do that kind of thing more often.
Pasta was an easy choice when planning a dinner for David, but I wanted to try something new, AND pick something he’d especially like, which is how I ended up with Chicken Cacciatore. Veggies (mostly peppers and onions) and tomato sauce and pasta–I knew he would be a fan. The sauce was made with balsamic and red wine, both of which David loves. It was a natural choice.
- 1 pound boneless, skinless chicken breasts (about 4 breast halves)
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 medium yellow pepper, chopped
- 3 medium garlic clove, minced
- 1/2 cups red wine
- 1/4 cup balsamic vinegar
- 29 oz canned stewed tomatoes, Italian-style
- 2 tsp dried Italian seasoning (Ours is the Little Italy NYC-Style, from the Spice House)
- 2 Tbsp fresh parsley, snipped
- 1 13.5 oz box whole wheat spaghetti
Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
Add onions, pepper and garlic to skillet. Cook until vegetables are softened, about 2 minutes.
Stir in wine, balsamic vinegar, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve over cooked pasta.
Note: I thought this was good, and I’m sure we’ll make it again. I did add a tiny bit of sugar at the end, to balance out some of the acidity in the sauce. David and I liked this because we really like balsamic, but if you aren’t a fan, I wouldn’t recommend this recipe. Also, I skipped the mushrooms for David, but I think they’d be very tasty in this dish.