Chicken Cacciatore

1 1/4 lb chicken breasts
salt and pepper
2 T olive oil
1/2 t crushed red pepper flakes
2 portobello mushroom caps, sliced
4 cloves garlic, crushed and minced
1/2 c beef stock
1 28-oz can crushed tomatoes
parsley, chopped
1 lb egg noodles, cooked al dente
crusty bread and grated cheese

Heat a nonstick skillet over medium-high heat. Add half of the olive oil and brown chicken breasts or thighs for 3-4 minutes on each side. Remove chicken from pan and season with salt and pepper.

Return pan to stove, reduce heat to medium and add the red pepper, sliced mushrooms and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 c beef stock to intensify the flavor, then stir int he tomatoes and parsley. Cut the chicken into bite-sized pieces and add to the sauce. Simmer 5 minutes to finish cooking. Toss pasta with cacciatore and serve.