Boneless Chicken Cacciatore with Pasta

Serves: 4

12 ounces chicken cutlets ( or 2 small breasts, skinned and boned)
2 teaspoon extra virgin olive oil
1 small green bell pepper, seeded and chopped
1 small onion, sliced
1 (2 oz) can sliced mushrooms, drained
2 cloves garlic, minced
1 (20 oz) can tomatoes, broken up
1 (6 oz) can tomato paste
1 1/2 cups water
1 (10 oz) can condensed chicken broth, fat skimmed
2 Tablespoons dry white wine
1 1/2 teaspoon oregano
Salt and black pepper, to taste
6 ounces vermicelli, broken up

Cut chicken in bite-size chunks. Heat oil in non-stick skillet and brown chicken quickly over high heat. Stir in bell pepper, onion, mushrooms and garlic. Cook and stir until lightly browned. Add tomatoes, tomato paste, water, broth, wine, oregano, salt and pepper; heat to simmering. Add vermicelli a little at a time. Simmer, stirring occasionally, until vermicelli is tender and most liquid evaporates to a thick sauce. Add a little water if necessary.