Chicken Cacciatore

Prep: 5 minutes; Cook: 10 minutes. A 26-ounce jar of pasta sauce contains about 3 cups. If you've got pasta sauce left over, keep it refrigerated in the jar, and use it in another recipe.


4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 299
Caloriesfromfat 11 %
Fat 3.8 g
Satfat 0.7 g
Monofat 2 g
Polyfat 0.5 g
Protein 30.6 g
Carbohydrate 33 g
Fiber 2.9 g
Cholesterol 66 mg
Iron 2.4 mg
Sodium 775 mg
Calcium 59 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 cup frozen pepper stir-fry, chopped
2 teaspoons olive oil
1 pound chicken breast tenders, cut into bite-sized pieces
1/2 cup frozen chopped onion
2 teaspoons Creole seasoning
2 cups chunky pasta sauce
1/2 cup water


Cook rice according to package directions, omitting salt and fat.

Place frozen peppers in a colander, and rinse with cold water 30 seconds; drain well.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, and Creole seasoning; sauté 4 minutes or until chicken is browned and onion is tender. Add peppers, pasta sauce, and water. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until thoroughly heated.

Combine rice and chicken mixture.