Chicken Cacciatore with Spaghetti

Cut boneless, skinless chicken thighs into bite-sized pieces.

Season the chicken pieces generously with salt and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken to the hot pan, season again, and sear until browned on all sides.

Remove the browned chicken from the pan and set aside.

In the same pan, add the sliced garlic and sauté for about 30 seconds until fragrant.

Add the chopped onion, celery, carrots, red bell pepper, and green bell pepper. Sauté until the vegetables begin to soften.

Season the vegetables with black pepper and add the chopped fresh herbs, stirring to combine.

Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for a minute.

Stir in the chicken bouillon powder.

Add the crushed tomatoes and stir everything together.

Return the seared chicken and any accumulated juices to the pan. Stir to combine.

Cover the pan and let the sauce simmer for at least 30-45 minutes to allow the flavors to meld.

While the sauce simmers, cook spaghetti according to package directions.

Serve the chicken cacciatore sauce over the cooked spaghetti.

Garnish with freshly grated Parmesan cheese before serving.