Chicken Cacciatore

Gloria Hafer uses this recipe as a method to teach students how to avoid cross contamination by using separate cutting boards and utensils for the chicken and vegetables. For an even more economical meal, use a whole chicken cut into pieces. Depending on the size of your Dutch oven, you may need to brown the chicken in batches.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 533
  • Calories from fat: 13%
  • Fat: 7.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 53.9g
  • Carbohydrate: 60.6g
  • Fiber: 5.5g
  • Cholesterol: 105mg
  • Iron: 4.3mg
  • Sodium: 813mg
  • Calcium: 207mg

Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 6 bone-in chicken breast halves (about 3 pounds), skinned
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1 1/2 cups red bell pepper strips
  • 1 1/2 cups green bell pepper strips
  • 1 cup thinly vertically sliced onion
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 1 (6-ounce) can tomato paste
  • 6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

  1. Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.
  2. Heat oil in a large Dutch oven over medium-high heat. Add the chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.
  3. Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.
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