Real Recipes From Real Home Cooks ®

chicken cacciatore stew

Recipe by
Kris Krajacic
Fraser, MI

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.

yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For chicken cacciatore stew

  • 1/4 c
    canola oil
  • 1 lb
    boneless, skinless chicken thigh meat, trimmed & cubed
  • salt & pepper to taste
  • 1 c
    sweet onion, diced
  • 2
    green bell peppers, diced
  • 1
    (16 oz.) jar cacciatore simmer sauce (private selection or whatever brand you like)
  • 3/4 c
    penne pasta, uncooked
  • parmesan cheese, shredded, for garnish

How To Make chicken cacciatore stew

  • 1
    Heat large skillet over medium-high heat and add oil.
  • 2
    Season 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.
  • 3
    Using the same skillet, saute onions & peppers for 3 to 5 minutes, scraping up brown bits.
  • 4
    Add chicken back to skillet & stir in the Cacciatore Simmer Sauce. Bring to a simmer & stir in dry pasta.
  • 5
    Cover & cook over low heat until chicken is cooked to a safe internal temperature of 165 degrees & pasta is tender.
  • 6
    Transfer to serving bowl or individual plates & garnish with parmesan cheese.
  • 7
    Refrigerate any leftovers.

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