This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"No man is lonely eating spaghetti; it requires so much attention." -Christopher Morley, Journalist
Cacciatore means "hunter" in Italian and the dish is generally one that contains at least onions, garlic, and tomatoes with chicken braised in the sauce. There are so many variations on this recipe it's amazing. If you look across the internet, you will find dozens of different recipes with many different ingredients. Some have mushrooms in addition to the onions and peppers, there are a variety of different pastas, and the chicken may be bone-in or boneless, skin-on or skin-off.
This recipe is as simple as possible for you to make and to eat. Peppers, onions, but no mushrooms. Dried herbs and great parmesan and it all comes together to be warm and comforting. It does not cook as long as other cacciatore recipes you might find, but that's great for a weeknight meal. The flavors and textures of the onions and peppers are fresher and crisper.
Servings: 4 | Serving size: 4 ounces chicken with sauce and 2 ounces pasta
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes great leftovers.
Preheat the oven to 350°F.
Trim any excess fat from the chicken. Cut into pieces about 2 ounces each.
Place 1 teaspoon of olive oil in a large skillet over high heat.
When the oil is hot add the chicken. Cook, turning occasionally, until all sides are lightly browned. Remove the chicken to a plate.
Add the second teaspoon olive oil to the pan.
Add the sliced onion and cook for about 5 minutes stirring frequently.
Add the peppers and cook for about three minutes.
Add the tomatoes, salt, pepper, basil, oregano, garlic and white wine. Stir well.
Cover and place the pan in the oven. Cook for about 15 minutes and stir.
While the chicken is cooking place the water in a medium stock pot over high heat.
When it boils add the pasta and cook until the pasta is done (about 12 – 15 minutes).
Drain the pasta and serve topped with the chicken and sauce.
Top with the grated parmesan.
Serving size: 4 ounces chicken with saucer and 2 ounces pasta
|Calories 490||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||15%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 55g||20%|
|Dietary Fiber 10g||37%|
|Vitamin A 7%||Vitamin C 67%|
|Calcium 9%||Iron 23%|
|Vitamin K 30mcg||Potassium 1100mg|