Ale-Cacciatore with Asparagus

Lisa G. Sweet Pantry Gal


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!


☆☆☆☆☆ 0 votes

10 Min
45 Min
Stove Top


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

How to Make Ale-Cacciatore with Asparagus


  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.
  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!
  3. Enjoy over pasta with nice salad and italian bread.

Printable Recipe Card

About Ale-Cacciatore with Asparagus

Course/Dish: Chicken, Beef, Pork
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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