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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 cup canola oil
- 1 pound boneless, skinless chicken thigh meat, trimmed & cubed
- - salt & pepper to taste
- 1 cup sweet onion, diced
- 2 - green bell peppers, diced
- 1 - (16 oz.) jar cacciatore simmer sauce (private selection or whatever brand you like)
- 3/4 cup penne pasta, uncooked
- - parmesan cheese, shredded, for garnish
How To Make chicken cacciatore stew
-
Step 1Heat large skillet over medium-high heat and add oil.
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Step 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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Step 3Using the same skillet, saute onions & peppers for 3 to 5 minutes, scraping up brown bits.
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Step 4Add chicken back to skillet & stir in the Cacciatore Simmer Sauce. Bring to a simmer & stir in dry pasta.
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Step 5Cover & cook over low heat until chicken is cooked to a safe internal temperature of 165 degrees & pasta is tender.
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Step 6Transfer to serving bowl or individual plates & garnish with parmesan cheese.
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Step 7Refrigerate any leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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