Oh hell, I don't even know if this is considered cacciatore and I really don't care. All I know is that when I am being good and trying to get in veggies, this is my go to recipe. Try it with some brown rice for a yummy and healthy dinner.
1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine
Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)
Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.