Chicken Cacciatore

Here's the traditional Italian dish, morphed into a 30 minute meal courtesy of Rachel Ray. Serve over egg noodles or fettucine.

1 to 1 1/4 pounds boneless, skinless chicken breast or thighs
salt and pepper
2 Tbs. olive oil
1/2 tsp. crushed red pepper flakes
2 portabello mushroom caps, sliced, or 1 (8 oz.) package sliced mushrooms
4 cloves garlic, minced
1/2 cup beef broth or stock
1 (28 oz.) can crushed tomatoes
1/4 cup flat-leaf parsley, chopped

1. Heat oil in large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Cook chicken for 3-4 minutes per side, or until done.
2. Remove chicken from the pan and add the red pepper, mushrooms, and garlic. Cover and cook for 5 minutes, or until mushrooms are dark and tender. Then stir in remaining ingredients.
3. Simmer sauce for 5 minutes, then add chicken to the pan. Simmer for an additional 5 minutes, then serve over pasta and top with Parmesan cheese.