chicken cacciatore
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Chicken Cacciatore

An easy to make comfort food. Spicy, tangy tomato sauce is full of the flavor of fresh herbs and rich chicken. Serve hot over your favorite pasta for a warming, filling dish.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 392kcal
Author Marye Audet

Ingredients

  • 2 lbs of boneless chicken breast , thighs, or while chicken cut up
  • 4 cloves of garlic , minced
  • 1 coarsely chopped green pepper
  • 1 coarsely chopped yellow pepper
  • 1 1/2 cups chopped onion
  • 1 can of Ro*Tel diced tomatoes
  • 1 12- oz jar of Newman's Own Sockarooni sauce
  • 1/2 cup thickly sliced mushrooms , optional
  • 2 tablespoons fresh oregano
  • 2 tablespoons fresh basil
  • 1 tablespoon fresh thyme
  • 2 tablespoons minced fennel leaves , optional
  • 1/2 cup red wine - a chianti is perfect
  • 1 lb whole wheat linguine or spaghetti

Instructions

  • Heat a couple of tablespoons of olive oil in a large high sided frying pan.
  • Add the onions, peppers, and garlic and saute until limp - about 2 minutes.
  • Remove from the pan and set aside.
  • Add the chicken to the pan (and a little more oil if you need it) and brown it quickly.
  • Add the remaining ingredients except the fresh herbs.
  • Cover, and simmer for 30 to 45 minutes, or until the meat is tender and done. Stir it occasionally to keep it from sticking and ensure the sauce doesn't scorch.
  • Meanwhile, cook the pasta in salted water until a la dente (just tender - not overcooked)
  • Drain well.
  • Spoon sauce over cooked pasta and serve.

Slow Cooker Instructions

  • If you are going to make this in a slow cooker just put all of the ingredients except the fresh herbs and pasta in the Crock-pot.
  • Cook on low for 8 hours.
  • Add the fresh herbs just before serving.

Nutrition

Calories: 392kcal | Carbohydrates: 51g | Protein: 33g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 72mg | Sodium: 382mg | Potassium: 880mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16.9% | Vitamin C: 48.7% | Calcium: 6% | Iron: 14.3%