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Chicken Cacciatore

Yield 6 servings
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.

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

Nutrition Information

  • calories 533
  • caloriesfromfat 13 %
  • fat 7.8 g
  • satfat 2.7 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 53.9 g
  • carbohydrate 60.6 g
  • fiber 5.5 g
  • cholesterol 105 mg
  • iron 4.3 mg
  • sodium 813 mg
  • calcium 207 mg

How to Make It

  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.