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Chicken Thigh Cacciatore

Total time 35 mins
Yield Makes 4 servings
Easy side: Microwave 1 (12-oz.) package fresh broccoli florets, 1 minced garlic clove, 2 Tbsp. water, and 1/2 tsp. salt, covered with plastic wrap, at HIGH 3 to 4 minutes or until tender.


  • 8 skinned and boned chicken thighs (about 2 lb.)
  • 2 teaspoons salt-free dried Italian seasoning
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 (24-oz.) jar tomato-and-basil pasta sauce
  • Hot cooked fettuccine
  • 1/4 cup finely grated Parmesan cheese
  • 1/3 cup chopped fresh parsley (optional)

How to Make It

  1. Sprinkle chicken with Italian seasoning and salt. Cook chicken in hot oil in a 12-inch skillet over medium-high heat 5 to 6 minutes on each side or until done. Remove chicken; reserve drippings in skillet.

  2. Sauté onion and bell pepper in hot drippings 5 to 6 minutes. Add garlic, and sauté 1 minute. Return chicken to skillet; pour pasta sauce over chicken. Bring to a boil over medium heat. Reduce heat to medium-low, and simmer 3 to 5 minutes or until thoroughly heated.

  3. Spoon chicken mixture over hot cooked fettuccine. Sprinkle with cheese and, if desired, parsley.