After a week of margaritas, Mexican, and Mother's Day meals, it's time to get back on track with a speedy, flavorful, and healthful Monday night dinner. When it comes to feeding loved ones, you can't go wrong with chicken cacciatore, the Italian classic. But instead of working with the course's traditional dark meat chicken thighs and flour-based brown gravy, use yesterday's leftover chicken breasts, along with tomatoes, fresh mushrooms, and onions. A chiffonade of basil and piquant capers add brightness. For the recipe, read more.
1/4 cup extra-virgin olive oil Serves 4.
2 pounds bone-in chicken breasts, halved crosswise (legs and thighs would work, too)
Salt and pepper
1-1/2 cups orzo pasta
1/4 cup chopped fresh basil
1 small onion, finely chopped
One 8-ounce package mushrooms, thickly sliced
One 14.5-ounce can diced tomatoes
One 8-ounce can tomato sauce
2 tablespoons drained capers
1/4 cup extra-virgin olive oil