Chicken Cacciatore

98

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.

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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