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Cacciatore-Style Chicken
This quick chicken cacciatore is made with tender boneless breasts simmered in a rich tomato and vegetable sauce. It uses budget-friendly pantry staples and cooks in a single skillet while your pasta boils. Serve this hearty dish for a comforting weeknight dinner. Crisp zucchini, earthy mushrooms, and sweet bell peppers add bright flavor and texture to the savory, herb-infused broth.
Ingredients
- 3 boneless skinless chicken breasts (¾ to 1 lb)
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (½ cup)
- 2 cloves garlic, finely chopped
- ½ cup chopped green bell pepper
- ¾ cup sliced zucchini or yellow summer squash
- ¾ cup sliced fresh mushrooms
- 1 can (14.5 oz) diced tomatoes, undrained
- ½ teaspoon Italian seasoning
- 1 ⁄ 8 teaspoon pepper
- 1½ cups uncooked bow-tie (farfalle), radiatore (nuggets) or rotini pasta
Instructions
- 1Slice each chicken breast crosswise into three equal pieces. Warm the oil in a 10-inch skillet over medium-high heat. Brown the chicken for about 5 minutes, stirring often, then push the meat to one side of the pan.
- 2Place the chopped onion, garlic, bell pepper, zucchini, and mushrooms on the empty side of the skillet. Sauté the vegetables for roughly 3 minutes, stirring occasionally, until they become crisp-tender.
- 3Mix the undrained diced tomatoes, Italian seasoning, and black pepper into the chicken and vegetables. Bring the mixture to a boil, then lower the heat. Cover the skillet and let it simmer for 25 minutes, or until the chicken is cooked through and no longer pink inside.
- 4Boil and drain the pasta according to the package instructions while the chicken simmers.
- 5Remove the lid from the skillet and simmer the chicken mixture for an additional 5 minutes.
- 6Portion the cooked pasta into bowls and spoon the warm chicken and vegetable sauce generously over the top.