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  • Lynn Dugan

Chicken Cacciatore



This dish brings flavors of my childhood to the kitchen table. My Italian mother (and her mother…) made a similar dinner for their families to enjoy. The great thing about this dish is it doesn’t take long to make. And, it doesn’t require a long list of ingredients. Enjoy this dish with a green salad and crusty Italian bread. Mangia, Mangia!

Chicken Cacciatore (serves 4-6)

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1-1/2 pounds of boneless, skinless chicken breasts, cut into quarters

2 tablespoons olive oil

1 clove minced garlic

salt and pepper

1 green bell pepper, cored and sliced

1 small onion, sliced

1 can diced tomatoes

1 can tomato sauce

1/3 cup red wine (you might need to open up a bottle to make this recipe and pour yourself a glass while cooking).

3 bay leaves

1/2 can pitted black olives, drained (optional)

1 pound cooked spaghetti

Heat oil in a large saucepan. Add garlic and chicken pieces. Salt and pepper the chicken and brown on one side, about 3 minutes. Turn chicken, salt and pepper again, and brown for an additional 3 minutes. Add green pepper and onion. Saute for a few minutes, scraping the pan for any remnants of cooked chicken. Add undrained tomatoes, sauce, wine and bay leaves . Cover and simmer for 30-40 minutes. Add optional black olives at the end of cooking. Serve over cooked spaghetti noodles. Enjoy!

PRINTER FRIENDLY VERSION

#lunchanddinner

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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