Ingredients:
3.75 pounds boneless, skinless chicken thighs 1 teaspoon garlic powder 1 teaspoon oregano flakes Water 1 pound rotini pasta (look like corkscrews) 1 jar Prego Garlic & Herb spaghetti sauce 1 can Red Gold diced tomatoes with onions 1 can condensed cream of mushroom soup, not diluted Optional: Bell peppers cut into thin slices, onion slices and fresh or canned mushrooms Parmesan cheese

Instructions:
Place the chicken thighs into your soup pot and cover with water. Sprinkle on 1 teaspoon garlic powder and 1 teaspoon oregano flakes. Stir in. Cover and bring to a simmering boil for 1 hour. Remove the chicken pieces from the pot, set on a plate or in a bowl and place in your oven at 100 degrees while you make the rest of the cacciatore. Dump the rotini pasta into the chicken broth in the soup pot. Cover, bring back to a simmering boil and continue boiling for 15 minutes. If you’re going to add the optional bell peppers, sliced onions and mushrooms this is the time to do it. When the pasta is done, use a ladle to dip off the excess broth. You just want enough broth to come up to the top of the cooked pasta. Add the spaghetti sauce, diced tomatoes and cream of mushroom soup. There will be enough broth in the soup pot to make a nice sauce for this entrée. Stir well and return the cooked chicken to the pot. Warm through and serve topped with some Parmesan cheese. This makes a great meal. Readers with questions or comments for Dave Kessler may write to him in care of this publication.