| 1 jar | BARILLA Sweet Pepper & Garlic Sauce |
| 1 whole | chicken, cut into eight pieces |
| 1 cup | flour |
| 1/4 cup | extra virgin olive oil |
| 4 ounces | proscuitto, chopped |
| 1 cup | onion, chopped |
| 1 cup | red wine |
| 1 cup | chicken broth |
| 1 cup | water |
| 2 cups | zucchini, halved and sliced |
| 2 cans (15 ounces each) | cannellini beans |
| 1 teaspoon | oregano, dried |
| 1/4 cup | fresh basil, chopped |
| to taste | salt |
| to taste | freshly ground black pepper |
SEASON chicken with salt and pepper, dredge in flour, shake off excess.
HEAT oil in large stockpot over medium heat,. Sauté proscuitto until crispy, drain and set aside.
BROWN chicken on all sides remove and set aside.
DRAIN excess oil and sauté onions, and garlic for 3 minutes, deglaze with red wine.
STIR in proscuitto, Sauce, oregano and basil. Season with salt and pepper and bring sauce to a boil.
ADD chicken pieces and simmer for 1 hour or until chicken is cooked through.
ADD in cannellini beans and zucchini, simmer for additional 10 minutes or until zucchini is tender.