ale-cacciatore with asparagus

15 Pinches 5 Photos
Buffalo, NY
Updated on Apr 10, 2014

Made a big pot of sauce other day, I freeze a bunch of containers. Well I took a few sausages and meatballs and cooked chicken added to a few cups of my sauce to make the best cacciatore I ever tasted! Served over bowtie!

prep time 10 Min
cook time 45 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 1 large chicken breast
  • 2 - cooked hot italian sausage links cut in chunks
  • 4-6 - cooked meatballs cut if large
  • 2-3 cups homemade or jarred sauce
  • 1 large green peppers cut in strips
  • 1 large onion cut in 6
  • 1/2 can beer
  • 1/2 teaspoon garlic salt
  • 1 teaspoon italian seasoning
  • 1 teaspoon sugar
  • - pinch of red pepper flakes
  • 1 bunch asparagus, fresh

How To Make ale-cacciatore with asparagus

  • Step 1
    Cook seasoned with s&p chicken breast. Cut into bite size chunks. To same pan add cooked meat peppers and onions and seasonings Except sugar stir together and pour sauce into pan. Stir in sugar.
  • Step 2
    Bring to boil add beer, bring back to boil and turn heat to simmer. Simmer for 30min stirring every 10min. Turn heat to bubbling, Toss in cut asparagus and simmer for another 3-5min till asparagus tender but still crisp!
  • Step 3
    Enjoy over pasta with nice salad and italian bread.

Discover More

Category: Chicken
Category: Beef
Category: Pork
Culture: Italian
Ingredient: Chicken
Method: Stove Top

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