A delightful twist on the classic Chicken Cacciatore, featuring a rich and flavorful sauce served over tender pasta.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Place the chicken breasts in the skillet and cook until browned on both sides.
Cook the chicken in batches if necessary to avoid overcrowding the pan.
Add the onions, mushrooms, and bell pepper to the skillet and cook until softened.
Stir occasionally to ensure even cooking.
Pour in the white wine and let it simmer until reduced by half.
Scrape the bottom of the skillet to release any browned bits for extra flavor.
Stir in the marinara sauce and bring to a simmer.
Lower the heat to maintain a gentle simmer and prevent splattering.
Cook the spaghetti according to package instructions, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Serve the chicken and sauce over the cooked spaghetti.
Garnish with freshly grated Parmesan cheese and chopped parsley for added flavor and presentation.
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