CHICKEN CACCIATORE PASTA
A yummy marinara pasta packed with veggies that kids will love.
Provided by ChefBillT
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
- Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
- Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
- Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.
Nutrition Facts : Calories 631 calories, Carbohydrate 54.5 g, Cholesterol 116.9 mg, Fat 26.4 g, Fiber 7.6 g, Protein 44.3 g, SaturatedFat 6.3 g, Sodium 1456.6 mg, Sugar 9.6 g
CHICKEN CACCIATORE AND PASTA
Swanson® Chicken Stock creates a flavorful simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this complete skillet supper.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
- Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 59 g, Cholesterol 60.8 mg, Fat 7.5 g, Fiber 4.3 g, Protein 35.4 g, SaturatedFat 1.6 g, Sodium 437.8 mg, Sugar 7.1 g
CHICKEN CACCIATORE OVER PASTA
Make and share this Chicken Cacciatore over Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite size pieces.
- Spray large skillet with olive oil cooking spray.
- Saute chicken, onions, and green peppers for 6-8 minutes.
- Stir in drained tomatoes and tomato sauce.
- Add Splenda, Italian seasoning, olives, and black pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.
CHICKEN CACCIATORE PASTA
My husband makes an excellent Chicken Cacciatore -- however, we usually have a lot of chicken left over, as well as a good bit of the tasty tomato sauce...so, I got creative and with my Italian Heritage behind me, came up with this great sauce you can serve with your favorite Pasta (we chose rigatoni) -- manja!
Provided by stephanierndos
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large heavy sauce pan, heat the olive oil on medium-low to medium heat and add chopped onions and shallots, cook approximately 2-3 minutes or until onions/shallots are clear and soft. Next, add garlic - continue to stir all and cook another 1-2 minutes longer to allow garlic to penetrate the oil and flavor to develop.
- Next add the prepared marinara sauce, chopped tomato, and can of crushed tomatoes, stir well and begin to add all dry seasonings. Continue to stir and allow sauce to begin bubbling. After sauce begins to bubble, stir in the red wine and add your Bay leaf. Next, add the shredded cooked chicken as well as the diced portobello, squash, & olives. Stir well and add the 1/2 teaspoon sugar, (this will help cut the acidity of the tomatoes and bring all flavors together nicely). Cover, and allow to cook for 10 minutes on simmer. You may want to check the consistency of the sauce to ensure it is not too thick, if so - add about 1/2 cup of water, though do so gradually and stir after each addition - you may or may not need that much water. If your sauce looks too thin, just take the lid off while the sauce is cooking on simmer to allow moisture to evaporate naturally. Of course the seasoned italian cook, (or chef) knows to taste the sauce to see if it is missing something, which you can then add what you think is missing. Salt & pepper to taste. Sauce can be left on Simmer for up to 30 minutes, as long as you check frequently and stir to ensure the bottom is not scorching. Serve with your favorite Al Dente Pasta, a good crusty bread (our favorite is Ciabatta), and of course use the best pecorino romano or locatelli cheese you can find & a glass of your favorite wine.
Nutrition Facts : Calories 270.2, Fat 11.8, SaturatedFat 2.3, Cholesterol 47.6, Sodium 498.3, Carbohydrate 18.9, Fiber 2.6, Sugar 12, Protein 20.7
CHEESY CHICKEN CACCIATORE PASTA SKILLET
If you're looking for all the classic flavors of chicken cacciatore but with a pasta skillet twist, you've come to the right place!
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken, peppers and mushrooms; cook 3 min. or until chicken is evenly browned, stirring frequently.
- Add pasta sauce and water; stir. Bring to boil. Stir in pasta; cover. Simmer on medium heat 6 min.; stir. Cook, covered, on medium-low heat 6 min. or until pasta is tender. Stir in 1 cup cheese; cook, uncovered, 2 min. or until cheese is melted, stirring occasionally.
- Sprinkle with remaining cheese and basil. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO
I cant tell you how good this is. You just need to try it. I served it over Angel Hair pasta Aglio Olio (garlic and oil).
Provided by Joanne
Categories Poultry
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
- In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
- Dredge the chicken in the seasoned flour. Shake off excess flour.
- Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
- Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
- Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
- Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
- In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
- Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
- Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
- Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).
CHICKEN & PASTA CACCIATORE BAKE
Here's a weeknight-easy version of classic chicken cacciatore, made with chicken breasts and jarred spaghetti sauce-and rotini pasta baked right in.
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
- Add pasta, pasta sauce, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CHICKEN CACCIATORE PASTA SKILLET
Steps:
- Heat olive oil in medium skillet over medium heat. Add mushrooms, onion, red and yellow bell peppers and cook for 5-7 minutes, stirring frequently, until tender. Add chicken and cook for 3-4 minutes. Add wine, garlic, oregano and basil and cook for 3 minutes. Add tomatoes, water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil and cook for 12 minutes, stirring frequently, until pasta is tender. Remove from heat and let stand for 5 minutes. Top with Parmesan cheese and serve.
CHICKEN CACCIATORE OVER PASTA
Steps:
- Slice the chicken breasts.Place in a bowl with 2 tablespoons olive oil, onions, garlic, oregano, basil, salt and pepper, and toss well. ( this can be done earlier, covered and refrigerated until ready to use). Heat remaining 2 tablespoons olive oil in a saute pan. Add chicken. Cook on medium high heat until browned on all sides, about 8 minutes. Add peppers, mushrooms, tomatoes, broth. Cover; cook on medium heat for 10 minutes. Add spinach and cook 5 minutes longer. Taste for seasoning. While chicken is sauteing, cook and drain pasta. Place pasta in a large serving bowl, top with chicken mixture and shredded cheese.
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