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

Ingredients

  • 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

Preparation

  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.
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