Thanks to www.Photobucket.com for sharing this photo.
I got a recent comment about my recipe for pasta e fagiole, so I decided that I’d post my recipe for chicken cacciatore, too. We love Italian food in our household, and we frequently make spaghetti and lasagna and chicken alfredo with pasta. I’m sure our recipes are greatly Americanized because both my husband and I learned to cook from our mothers and grandmothers, and we are also big fans of Food Network, so we take what we know and learn and shape our own recipes. This recipe for chicken cacciatore is not even the same one my husband would use because I dredge in flour before browning the chicken, and he doesn’t. I will also add that chicken cacciatore is the first dish my husband ever made for me the very first time I met him in person (we are an Internet love connection), and I decided that a man who could cook was worth pursuing.
6 boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup flour seasoned with one tsp. seasoned salt
1/4 cup olive oil
2 Tbsp. minced garlic
1 jar marinara sauce
1 medium sweet onion, peeled and cut into bite size pieces
1 green pepper, seeds and membranes removed and cut into bite size pieces
1 16 oz. can diced tomatoes with green chiles
2 tsp. oregano
1 tsp. rosemary
Pasta of your choice (I like this with angel hair pasta. Or you could serve it over rice if you prefer.)
Cut the chicken breasts into bite sized pieces and dredge in the seasoned flour. Pour olive oil and garlic into a large skillet and heat on medium high heat for about a minute. Add the floured chicken pieces to the pan and lightly brown on all sides. Add the marinara sauce, scraping and blending in any bits stuck to the bottom of the pan. Add the onions, green peppers, and canned tomatoes. Add the the oregano and rosemary and stir all ingredients together. Lower heat to medium low and allow the cacciatore to simmer until the onions and green peppers are tender, about 25 - 30 minutes. Keep checking the pan and stirring the cacciatore to make sure it doesn’t stick and burn. After the onions and peppers are tender, turn the pan down to low and allow to simmer further for another 20 - 30 minutes. Meanwhile, cook the angel hair pasta according to package directions. Serve the cacciatore over the cooked pasta. Add a side salad and garlic bread for a complete feast.
Thanks to www.Photobucket.com for sharing this photo.
I got a recent comment about my recipe for pasta e fagiole, so I decided that I’d post my recipe for chicken cacciatore, too. We love Italian food in our household, and we frequently make spaghetti and lasagna and chicken alfredo with pasta. I’m sure our recipes are greatly Americanized because both my husband and I learned to cook from our mothers and grandmothers, and we are also big fans of Food Network, so we take what we know and learn and shape our own recipes. This recipe for chicken cacciatore is not even the same one my husband would use because I dredge in flour before browning the chicken, and he doesn’t. I will also add that chicken cacciatore is the first dish my husband ever made for me the very first time I met him in person (we are an Internet love connection), and I decided that a man who could cook was worth pursuing.
6 boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup flour seasoned with one tsp. seasoned salt
1/4 cup olive oil
2 Tbsp. minced garlic
1 jar marinara sauce
1 medium sweet onion, peeled and cut into bite size pieces
1 green pepper, seeds and membranes removed and cut into bite size pieces
1 16 oz. can diced tomatoes with green chiles
2 tsp. oregano
1 tsp. rosemary
Pasta of your choice (I like this with angel hair pasta. Or you could serve it over rice if you prefer.)
Cut the chicken breasts into bite sized pieces and dredge in the seasoned flour. Pour olive oil and garlic into a large skillet and heat on medium high heat for about a minute. Add the floured chicken pieces to the pan and lightly brown on all sides. Add the marinara sauce, scraping and blending in any bits stuck to the bottom of the pan. Add the onions, green peppers, and canned tomatoes. Add the the oregano and rosemary and stir all ingredients together. Lower heat to medium low and allow the cacciatore to simmer until the onions and green peppers are tender, about 25 - 30 minutes. Keep checking the pan and stirring the cacciatore to make sure it doesn’t stick and burn. After the onions and peppers are tender, turn the pan down to low and allow to simmer further for another 20 - 30 minutes. Meanwhile, cook the angel hair pasta according to package directions. Serve the cacciatore over the cooked pasta. Add a side salad and garlic bread for a complete feast.