This is a childhood favorite of mine.

Ingredients

• 3 cups chicken, cooked and cut into bite size pieces
• 2 cups chicken broth
• 1 green bell pepper
• 1 onion
• 2 cloves garlic
• 1/2 pound white mushrooms
• 2 14-14.5 ounce cans chopped tomatoes
• 1 Tbs fresh basil, chopped
• 1 Tbs fresh parsley, chopped
• 1 Tbs fresh rosemary, crumbled
• 1/4 tsp red pepper flakes
• 1 pound pasta
• Parmesan cheese

Directions

1. Slice the green bell pepper and mushrooms.
2. Dice the onion and garlic cloves.
3. In a large pot combine the chicken broth, chicken, green bell pepper, tomatoes, onions, garlic, and mushrooms.
4. Cook over medium heat, uncovered, until the bell pepper is just tender.
5. Add the basil, parsley, thyme, and red pepper flakes to the sauce and allow to cook for another 10 minutes over low heat.
6. Serve with pasta cooked al dente.
7. Serve with freshly grated Parmesan cheese.

Note: My mother traditionally served her chicken cacciatore with spaghetti. I often use a heartier pasta such as penne or rigatoni. This dish is a perfect for that whole wheat pasta you've been wanting to try.
Cacciatore means "hunter" in Italian.