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Spicy, tangy tomato sauce is full of the flavor of fresh herbs, pungent garlic, and rich chicken. Serve hot over your favorite pasta for a warming, filling dish that whispers "comfort food".
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
- 2 pounds chicken breast, thighs, or whole chicken cut up
- 4 cloves garlic minced
- 1/2 cup green pepper chopped
- 1/2 cup yellow pepper chopped
- 1 1/2 cups onion chopped
- 14 ounces Ro*Tel diced tomatoes 1 can
- 12 ounces Newman's Own Sockarooni sauce or other marinara sauce
- 1/2 cup mushrooms optional. Thickly sliced
- 2 tablespoons oregano fresh or 1 teaspoon dried
- 2 tablespoons basil fresh or 1 teaspoon dried
- 1 tablespoon thyme fresh or 1/2 teaspoon dried
- 2 tablespoons fennel leaves minced... optional
- 1/2 cup red wine Chianti is perfect
- 1 lb pasta linguine or spaghetti
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)
Spoon sauce over cooked pasta and serve.
- Thighs will be more tender and flavorful plus they cost less than breast.
- Starting with a commercial pasta sauce speeds up the process.
- If you're really in a hurry use a rotisserie chicken. Cut it into serving pieces and let it simmer in the sauce while you are cooking the pasta.
- You'll find containers of chopped peppers, onions, and other vegetables in the produce section. They can be HUGE time savers.
- Add leftover vegetables. Carrots, green beans, and peas all work well in this cacciatore recipe.
- You can use chicken broth in place of wine.
- Leftover sauce will keep about 4 days in the refrigerator (tightly covered, of course) or about 3 months in the freezer.
Calories: 518kcal | Carbohydrates: 55g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 376mg | Potassium: 787mg | Fiber: 5g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 38.6mg | Calcium: 82mg | Iron: 3.7mg