Chicken cacciatore

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10 min


1 serving

* PLUS Cooking time: 10 minutes
Chicken cacciatore

Roberto Caruso


  • 540-mL can undrained Italian-style stewed tomatoes
  • 1/4 cup red wine , or sherry
  • 1/4 tsp cayenne pepper , optional
  • 2 cups thickly sliced mushrooms , about 125 g
  • 1 skinless, boneless chicken breast
  • 1 cup cooked noodles , rice or couscous


  • Pour tomatoes with juice into a frying pan. Set over high heat. Add wine and cayenne. Break tomatoes into bite-size pieces. Let boil, stirring occasionally, at least 3 minutes. Add mushrooms and continue boiling. Slice chicken into bite-size strips and add. Stir often over high heat until chicken is no longer pink, at least 2 minutes. Toss with noodles, rice or couscous.

Nutrition (per serving)

  • Calories
  • 499,
  • Protein
  • 41.3 g,
  • Carbohydrates
  • 75.2 g,
  • Fat
  • 4.5 g,

If you’re alone tonight with the urge for a chicken dinner, you don’t have to order in–whip up instant cacciatore instead. Chances are you’ll have all the ingredients at home. If not, you can probably find them at your corner store.


Go vegetarian by replacing the chicken with a drained can of chickpeas or kidney beans, then sprinkle with grated Parmesan, Asiago or goat cheese. Instead of preparing chicken from scratch, you could use leftover cooked chicken, steak or roast beef, crumbled ground beef or sliced Italian sausage.

Noodles, rice or couscous

Cook egg noodles for minimum time according to package directions. Drain and add to boiling cacciatore sauce. Stir gently for a couple of minutes. Noodles will absorb some of the sauce. Cacciatore is also great over rice (use quick-cooking rice to save time) or over couscous that’s ready in 5 minutes. Leftovers can be refrigerated for up to 1 day or frozen for up to 1 month. Reheat in the microwave.