Source: dLife

Chicken full of garlic, herbs and seasonings, and sauteed for a savory taste.

Servings

8.0
8 oz  boneless skinless chicken thighs 8.0
8 oz  boneless skinless chicken breasts 2.0
2 tsp  oregano leaves 0.5
0 1/2 tsp  garlic powder 0.5
0 1/2 tsp  salt 0.5
0 1/2 tsp  black pepper 2.0
2 cup  fresh mushroom slices 1.0
1 cup  fresh chopped onion 1.0
1 each  medium bell peppers 6.0
6 each  large garlic cloves 29.0
29 oz  whole canned unsalted tomatoes 0.5
0 1/2 cup  red wine 1.0
1 each  bay leaves 4.0
4 tsp  cornstarch 0.25
0 1/4 cup  cold water 1.0
1 pinch  salt and pepper 2.0
2 cup  cooked pasta

1. Cut each chicken breast into two pieces, and sprinkle all chicken with combined oregano, garlic powder, salt, and pepper.
2. Cook in lightly greased large Dutch oven over medium heat until browned 5 to 8 minutes, and remove from skillet. Add mushrooms, onion, bell pepper, and garlic to Dutch oven, and sauté 3 to 4 minutes, and return chicken to pan. Add tomatoes with liquid, wine, and bay leaf, and heat to boiling. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes.
3. Heat to boiling, and stir in combined cornstarch and water. Boil stirring until sauce is thickened, about 1 minute. Discard bay leaf, and season to taste with salt and pepper. Serve over noodles.