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Easy Chicken Cacciatore
Easy Chicken Cacciatore is a delicious Italian dinner recipe, and a great meal to make on a busy weeknight. This chicken and pasta dish features roasted red peppers, diced tomatoes, and mushrooms in a savory white wine sauce.
Ingredients
- 2 pounds Chicken Breast, boneless and skinless
- ½ cup Flour
- 1 teaspoon Italian Seasoning
- 8 tablespoons Olive Oil
- 1 Medium Onion, finely diced
- 3-4 cloves Garlic, finely minced
- 4 Roasted Red Peppers, chopped
- 1 can Diced Tomatoes, 14.5 ounces
- 1 cup White Wine
- 1 cup Chicken Broth
- 10 oz Mushrooms, sliced
- 1 pound Fettuccine, cooked
Instructions
- Cut chicken into 1 inch pieces. Stir together flour, salt and pepper.
- Dredge chicken pieces in flour mixture.
- Over medium-high heat, heat 4 tablespoons olive oil in a large skillet with deep sides.
- Cook chicken until brown on all sides. Remove chicken from pan.
- Reduce heat to medium and add remaining olive oil to hot skillet. Saute onion, garlic and pepper until soft.
- Add white wine and reduce by ½. Add tomatoes, mushrooms, broth and cooked chicken.
- Simmer for 10-15 minutes with lid on.
- Serve over pasta (top with fresh grated parmesan cheese).
Christina's Notes
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- Olives: Feel free to use kalamata olives or capers in this recipe. Add the capers to the delicious sauce as you simmer the vegetables.
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- Double: There's enough for 2 in this recipe, but you can double it if you're cooking for the whole family.
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- Tomato Sauce: Make a sauce with tomato paste and herbs. Add the remaining Italian seasoning and bring the sauce to a simmer.
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- Peppers: Use frozen peppers, fresh green bell peppers, or red bell peppers.
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- Fresh Herbs: Top with fresh herbs such as basil, rosemary, or thyme.
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- Heat: Toss in a pinch of red pepper flakes to make it spicier.
- What to Serve with this Easy Chicken Cacciatore: There are a few things that I love to serve with this 30 minute meal: Chickpea Feta Salad, Homemade Garlic Bread from Scratch and Italian Pizzelle Cookies.