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What You’ll Need: 1/2 cup all-purpose flour 1 teaspoon salt, divided 1/4 teaspoon black pepper 2 1/2 pounds boneless, skinless chicken breasts, cut into cubes 4 tablespoons vegetable oil, divided 1 pound fresh mushrooms, quartered 1 green bell pepper, chopped 1 onion, chopped 2 cloves garlic, minced 1 3/4 cups beef broth 1 (28-ounce) jar spaghetti sauce 1 (28-ounce) can diced tomatoes, undrained 1 teaspoon Italian seasoning What To Do: In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely. In a soup pot over high heat, heat 3 tablespoons oil until hot; brown chicken on all sides 5 minutes. Remove chicken from pot; set aside. Add mushrooms, green pepper, onion, garlic, and remaining oil to pot and cook 5 minutes, or until onions are tender, stirring occasionally. Add remaining ingredients, including remaining salt; return chicken to pot and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.