Chicken cacciatore

88

TOTAL TIME

45 min

Serves

4

Chicken cacciatore

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.

How to store extra herbs

Nutrition (per serving)

  • Calories
  • 680,
  • Protein
  • 43 g,
  • Carbohydrates
  • 98 g,
  • Fat
  • 13 g,
  • Fibre
  • 7 g,
  • Sodium
  • 660 mg.
  • Excellent source of
  • Vitamin C
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