Chicken Cacciatore
104
- Total Time45 mins
- Makes4 servings
Photo, Sian Richards.
Ingredients
1 kg skinless boneless chicken thighs
1 tsp salt, divided
fresh pepper, to season
2 tbsp olive oil, divided
1 small onion, chopped
2 red bell peppers, chopped
2 227-g pkgs cremini mushrooms
3 garlic cloves, minced
2 796-mL cans whole plum tomatoes, cut up with kitchen shears
2 tsp fresh thyme leaves
1 tsp chopped fresh rosemary
450 g rotini pasta
3 tbsp chopped fresh parsley
Instructions
SPRINKLE chicken thighs with 1/2 tsp salt. Season with fresh pepper. Heat an extra-large non-stick frying pan over medium-high. Add 1 tbsp olive oil, then chicken. Cook until golden, 2 to 3 min per side. Transfer to a plate.
ADD remaining 1 tbsp olive oil, then onion, bell peppers, mushrooms and garlic to pan. Cook until onion and mushrooms are soft, 7 to 10 min. Add cut up tomatoes to pan along with thyme leaves, rosemary and remaining 1/2 tsp salt. Return chicken and any juices to the pan.
BOIL, then reduce heat to medium-low. Simmer, uncovered, until chicken is tender and sauce is slightly thickened, about 20 min.
COOK pasta, following package directions but omitting salt, 8 to 10 min. Use a fork to pull chicken into chunks. Reserve half of chicken mixture for Tomato, chicken and rice soup. Combine remaining chicken mixture with rotini and sprinkle with parsley.
Nutrition (per serving)
Calories 680, Protein 43g, Carbohydrates 98g, Fat 13g, Fibre 7g, Sodium 660mg.
Excellent source of Vitamin C.