chicken cacciatore stew
This recipe arrived in a Kroger coupon flyer. I've omitted the mushrooms since I don't care for them, but if you do, original recipe called for 1 lb. mushrooms, sliced. Just add them in with the onions & peppers when you saute.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For chicken cacciatore stew
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1/4 ccanola oil
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1 lbboneless, skinless chicken thigh meat, trimmed & cubed
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salt & pepper to taste
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1 csweet onion, diced
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2green bell peppers, diced
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1(16 oz.) jar cacciatore simmer sauce (private selection or whatever brand you like)
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3/4 cpenne pasta, uncooked
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parmesan cheese, shredded, for garnish
How To Make chicken cacciatore stew
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1Heat large skillet over medium-high heat and add oil.
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2Season chicken pieces with salt & pepper. Once skillet is hot, add chicken pieces a few at a time, brown well on all sides & remove. Continue until all chicken is browned & set aside.
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3Using the same skillet, saute onions & peppers for 3 to 5 minutes, scraping up brown bits.
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4Add chicken back to skillet & stir in the Cacciatore Simmer Sauce. Bring to a simmer & stir in dry pasta.
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5Cover & cook over low heat until chicken is cooked to a safe internal temperature of 165 degrees & pasta is tender.
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6Transfer to serving bowl or individual plates & garnish with parmesan cheese.
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7Refrigerate any leftovers.
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