1 1/4 lbs boneless, skinless chicken breast
Salt and pepper
garlic powder
2 tbsp extra-virgin olive oil
1/2 tsp crushed red pepper
2 portobello mushroom caps, chopped
4 cloves garlic, minced
1/2 cup beef broth
1 (28-32ounces) can crushed tomatoes*
1 lb of your favorite stringy style noodle

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with garlic powder, salt, and pepper.
Return pan to stove, reduce heat to medium and add the remaining. Add pepper, mushrooms, and garlic. Season with salt to draw out some of the liquid. Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth, then stir in the tomatoes and parsley. Cut the chicken into small chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces. Toss pasta with cacciatore.

*make sure the tomatoes are sugar free.
**serve with garlic bread to really set it off