Gaetano’s Pollo Alla Cacciatore 

20 oz. boneless, skinless chicken breast, thinly scalloped
cup chopped onions
4 tablespoons olive oil
4 medium garlic cloves, chopped
2 tablespoons chopped parsley
3 teaspoons dry oregano
1 cup red wine
6 cups canned tomato filets or chopped tomatoes
2 cups whole kalamata or other Greek-type black olive
lb. angel hair pasta
salt to taste

1.Heat olive oil in large saucepan.
2.Add garlic, onions, parsley, oregano and olives. Saut over medium heat until onions soften.
3.Add chicken to mixture, laying flat and continue to cook on medium heat until one side of chicken pieces are done. Then turn chicken over and deglaze with red wine.
4.When wine is cooked off, add tomatoes and simmer on medium heat for 10 minutes, stirring occasionally but making sure sauce does not stick to bottom of pan.
5.Bring pot of water to boil. Add salt then drop in pasta.
6.When pasta is almost done, remove chicken from sauce and put aside, leaving some sauce in pan to saut pasta.
7.Remove pasta when al dente and add to sauce. Saut` pasta for 5 minutes.
8.Remove pasta and place on flat dinner plates as a bed for the chicken pieces. Place chicken and sauce on top of pasta to serve. Enjoy!