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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 11%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 30.6g
  • Carbohydrate: 33g
  • Fiber: 2.9g
  • Cholesterol: 66mg
  • Iron: 2.4mg
  • Sodium: 775mg
  • Calcium: 59mg


  • 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


  1. Cook rice according to package directions, omitting salt and fat.
  2. Place frozen peppers in a colander, and rinse with cold water 30 seconds; drain well.
  3. 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.
  4. Combine rice and chicken mixture.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Cacciatore Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy