Updated: 6/21/2007

TV Morning Show 7/20/07

Summer Cacciatore

2 eight-ounce skinless, boneless chicken breasts

¼ cup flour

2 tablespoons olive oil

salt & pepper to taste

½ cup dry red wine

1 sixteen-ounce can whole tomatoes

½ cup sliced onions

½ cup sliced bell pepper

½ cup sliced mushrooms

½ cup diced zucchini squash

½ cup diced yellow squash

2 cloves garlic, minced

1 bay leaf

¼ cup minced fresh oregano

½ pound cooked fettuccine pasta

Heat oil in a skillet on medium. Dredge chicken in the flour and season with salt and pepper. Brown chicken on both sides and place in a 10-by-13-inch roasting pan. Mix together all remaining ingredients except pasta and pour over chicken. Cover with foil and bake at 350 degrees for one hour. Serve over fettuccine pasta.