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“Although I have not tried it, I'm sure this could easily be done in a crockpot. What a wonderful combination of spices!!!!”
1hr 20mins

Ingredients Nutrition


  1. Combine first 6 ingredients. Sprinkle 4 teaspoons of this mixture over chicken. Set remaining mixture aside.
  2. Heat oil in large Dutch oven over med-high heat. Add the chicken to pan, cook 2 minutes on each side or until browned. Remove chicken from pan.
  3. Add mushrooms, bell pepper strips and onions to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally.
  4. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat and simmer 50 minutes or until chicken is done.
  5. Place 1 cup of pasta in each of 6 shallow bowls. Top each serving with chicken. Ladle 1 cup of sauce over chicken and sprinkle each serving with 4 teaspoons Parmesan cheese.
  6. NOTE: Chicken tighs can also be used. If your chicken breasts are very large, you might want to consider doubling the sauce portion of the recipe.

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