Chicken Cacciatore

• 10 -12 skinless chicken thighs (bone-in) or 3 chicken breasts, bones and skin removed, cut into chunks
• 2 medium yellow onions, cut into rings
• 2 cloves garlic, minced
• 1 red pepper, chopped
• 5 - 6 mushrooms, sliced
• 28 fl. oz. can of Italian tomatoes (796ml)
• 14 oz can tomato sauce (400ml)
• 2 tsp dried oregano (10ml)
• olive oil
• 1 tsp dried basil (5ml)
• salt and pepper to taste
• fusilli or rotini pasta - we have used cavatappi above

Sauté chicken in oil and add onions and garlic, followed a couple of minutes later by the red pepper and mushrooms.
Cook until chicken is no longer pink and the onions are soft.
Stir in tomatoes, including juice, tomato sauce and seasonings.
Cook, covered on low heat, stirring regularly for about 40 - 50 minutes.
Meanwhile prepare your favourite type of spiral pasta, by adding to lightly-salted boiling water.
Mix drained, cooked pasta in with the chicken/sauce mixture and serve with Parmesan cheese.
Serves four.