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1
Peel the onions, cut in half, and thinly slice.
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2
Remove and discard the ends of the mushroom stems and thinly slice.
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3
Cut the peppers in half, remove and discard the stem and seeds, and cut into 1/2-inch pieces.
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4
Peel the garlic and finely chop.
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5
Cut the chicken into 1-inch pieces.
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6
Place the oil, onions, mushrooms, and peppers in a large pot over medium-high heat and cook, stirring frequently, for 10 minutes.
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7
Add the chicken and cook, stirring frequently, for 10 minutes, or until the chicken is browned.
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8
Add the garlic and stir well.
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9
Drain the tomatoes and add to the pan.
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10
Season with salt and pepper and cook over low heat for 15 minutes, or until the onions and peppers are soft.
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11
Meanwhile, bring a stock pot of salted water to a boil and add the spaghetti.
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12
Cook over medium-high heat for 10 minutes, or until al dente.
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13
Drain the spaghetti in a colander and keep warm.
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14
Place some of the spaghetti in the center of each plate, spoon some of the chicken cacciatore on top, and sprinkle with the Parmesan cheese.
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15
This dish is traditionally made with whole chicken pieces that are braised, or cooked slowly, for several hours.
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16
By using cut-up chicken breasts, it not only decreases the cooking time substantially, it also cuts out a lot of the calories.
