Chicken Cacciatore Stew

Kris Krajacic


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.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


1/4 c
canola oil
1 lb
boneless, skinless chicken thigh meat, trimmed & cubed
salt & pepper to taste
1 c
sweet onion, diced
green bell peppers, diced
(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


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

Printable Recipe Card

About Chicken Cacciatore Stew

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