Speedy Skillet Chicken Cacciatore

Ingredients

• 8 ounce broad egg noodles curly style
• 1 tablespoon butter 
• 19 ounce canned tomatoes italian-style canned
• 0.5 cup cup heavy whipping cream 35%
• 2 cloves garlic minced
• 1  bell pepper sweet green cut into thin strips
• 8 ounce mushrooms sliced
• 4 servings canadian parmesan cheese freshly grated
• 4 servings bell pepper 
• 4 servings salt 
• 1 teaspoon herb seasoning italian
• 4 small chicken breasts boneless skinless

Equipment

• bowl
• frying pan
• pot
• tongs
• cutting board

Directions

1. Heat a large skillet over medium-high heat.
2. Add butter and swirl to coat pan; brown chicken, turning once, for about 2 min per side.
3. Transfer to a plate.
4. Add garlic, mushrooms, green pepper and Italian seasoning to pan and saute for about 3 min or until mushrooms start to brown.
5. Add tomatoes and bring to a boil, scraping up brown bits stuck to pan. Arrange chicken in pan in a single layer, turning to coat in sauce. Reduce heat and simmer, turning chicken once, for about 8 min or until chicken is no longer pink inside and sauce is thickened.
6. Meanwhile, in a large pot of boiling salted water, cook noodles for about 5 min or until just tender or according to package directions.
7. Drain well.
8. Using tongs, transfer chicken to a cutting board. Stir cream into sauce; increase heat to high and bring to a boil. Season to taste with salt and pepper. Divide noodles among serving bowls; slice chicken and arrange chicken on top of noodles. Spoon sauce over top and sprinkle with Canadian Parmesan cheese.