Creole Chicken Cacciatore (sallye) Recipe

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sallye bates


An easy recipe of a classic dish that is very tasty and can be ready on table in less than an hour.

★★★★★ 1 vote
15 Min
40 Min
Stove Top


boneless skinless chicken breasts
1 medium
white onion
1 medium
green bell pepper
1 medium
red or yellow bell pepper
ribs celery
1 Tbsp
homemade creole seasoning (HOMEMADE CREOLE SEASONING (SALLYE)
1 can(s)
hunts pasta sauce with garlic & herbs
1 can(s)
petite diced tomatoes (14-16 ounce size)
1 tsp
each salt & ground black pepper
1 large
bay leaf
2 Tbsp
olive oil
16 oz
penne or other pasta
water (see instructions for amount)


1Place the following in food processor and pulse until diced:
onion, peeled & quartered
green and red or yellow pepper, seeded and deveined cut into quarters
celery, cut into 2" lengths
2Cut chicken into bite size chunks and rub well with salt and pepper

Set aside
3Heat oil on medium high heat in cast iron or other heavy large skillet. If you don't have a large skillet, use a heavy dutch oven.

When oil is hot, place onions, peppers, and celery in oil.

Cook for about 3 minutes, stirring frequently to avoid burning
4Add chicken cubes to vegetables and continue cooking, stirring frequently until chicken is lightly browned on all sides
5Add pasta sauce and tomatoes to mixture in skillet.

Also add 1 pasta can of water and 1 tomato can of water

Then add creole seasoning, bay leaf and mix well.

Turn heat down to simmer
6Cook at barely simmering for 20 minutes, stirring occasionally.

Taste and add more creole seasoning if not spicy enough
7Continue cooking for 15 more minutes; add more water if needed

During last 15 minutes, cook pasta according to package directions except for 3 minutes less
8Drain pasta, add to chicken and mix well.

Turn off heat and allow to stand for 5 minutes

Pasta will continue to cook and absorb some of the sauce.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Other Tag: Quick & Easy