This past winter we had to fall back on my old patterning strategy. Despite being home all day, I was drowning in the process of cooking dinner 5 nights a week, mostly because I was over-doing and over-thinking it. In our newly established pattern, Monday is still pasta night, and Pizza Night has been moved to Friday. Wednesday is now stir-fry (though we tend to use fresh veggies instead of bagged. Usually.) Tuesday is "Some sort of soup or crockpot or grilled thing" night and Thursday is salad. These are, in part, very strategic. On Monday, Wednesday and Friday we do Family Dinner. We need Pierre to learn to like pasta because it is served in nearly every restaurant of every ethnicity we visit and it would be great if she would learn to eat it. Similarly, stir fry is full of veggies, and we'd like her to learn to eat some of them, even if she is just picking out the carrots. And pizza is a breeze. She'll eat it. Take out or homemade. Easy.
We've had the most success, so far, introducing Pasta Night. Last Monday she took about 4 bites of the pasta in our Paella. This week we more than doubled that with Chicken Cacciatore Bake.
(Adapted from Rachel Ray's Chicken Cacciatore Subs- which are also really, REALLY good)
Ingredients
4 pieces boneless skinless chicken breast, 6 to 8 ounces each
4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Half a box of pasta, cooked (we used Rigatoni)Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes (we omitted this and and added it individually later)
2 large portobello mushroom caps, sliced (we omitted this)
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone
Grill seasoning blend, or salt and pepper
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes (we omitted this and and added it individually later)
2 large portobello mushroom caps, sliced (we omitted this)
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone
Directions
Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side. Chop into cubes.
Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Add the chicken and cook about 5 minutes more.
Turn off heat and mix in cooked pasta.
Put half the pasta/chicken/veggie/sauce mix in the bottom of a casserole dish. Top with half the provolone. Then add the other half of the pasta/chicken/veggie/sauce mix and top with the rest of the provolone. Bake in a 400 degree oven for a few minutes... we did about 15... until everything is melted together and just a bit brown on top.
You could also skip the whole baking thing and just serve the sauce over pasta and put some provolone on top. It's cut so thin, it will usually just melt. Or toss it in the microwave.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-cacciatore-subs-recipe/index.html?oc=linkback

