Chicken Cacciatore

I thought it was time to try another one of the McCormick spice kits last night. Again, we have the spices, but there is something very handy about having that all pre measured for you. I don't believe I've ever had chicken cacciatore before, so I don't have a comparison. But I thought it turned out very tasty. I served it on yellow rice.

1 package McCormick® Recipe Inspirations Chicken Cacciatore Or:

1/2 tsp Coarse Ground Black Pepper

1 tsp Minced Garlic

1 tsp Marjoram Leaves

1/2 tsp Oregano Leaves

1/2 tsp Crushed Rosemary Leaves

1/2 tsp Thyme Leaves

1/4 cup flour

1 teaspoon salt

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

3 tablespoons olive oil, divided

1 package (8 ounces) mushrooms, thinly sliced

1 medium onion, coarsely chopped (1 cup)

1 medium green bell pepper, cut into thin strips (1 cup)

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1. Mix flour, salt and Pepper in shallow dish. Coat chicken evenly with flour mixture.

2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 tablespoon oil in skillet. Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.

3. Stir in remaining ingredients and Spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.