For simple chicken cacciatore, gather 1 1/4 pounds of boneless, skinless chicken breast, 2 portobello mushroom caps, 28 ounces of crushed tomato, 4 cloves of garlic and a handful of fresh parsley. You also need 2 tablespoons of olive oil, 1/2 teaspoon of red pepper flakes, 1 pound of cooked pasta, 1/2 cup of beef stock, and salt and pepper. Brown the chicken on both sides, and then simmer the remaining ingredients before returning the chicken to the pan.
In a large skillet, heat the olive oil, and then add the chicken breasts. Cook the chicken for approximately three to four minutes per side, and then season and reserve them on a waiting clean surface. Next, add the crushed red pepper, sliced mushroom caps and minced garlic to the pan. Season the mushrooms with salt, and cook them over medium heat until they shrink and turn dark. Introduce the stock, tomatoes and parsley to the pan, and continue simmering.
Meanwhile, cut the browned chicken into bite-size pieces, being careful not to cross-contaminate surfaces or utensils, as the chicken is still not entirely cooked. Re-introduce the chicken into the skillet, and simmer everything for five more minutes to cook the chicken through. Depending on your preference, you can either stir in the cooked pasta at this point, or serve the chicken and sauce on top of the pasta. Egg ribbons or egg fettuccine work very well with this recipe, especially served al dente. Fresh Italian bread and grated Italian cheeses provide additional accompaniments.