Chicken Cacciatore Pasta Recipe
This Chicken Cacciatore Pasta is everything you want in a comforting meal—tender chicken, a flavorful sauce, and pasta to soak it all up.
Servings: 4
Calories: 196kcal
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil
- 4 boneless skinless chicken thighs
- 28 oz can of whole tomatoes with juices
- 1 bay leaf
- 1 tsp oregano
- 1 teaspoon thyme
- 1 tbsp capers
- 3 large pepperoncinis
- 1/4 c. jarred roasted red pepper
- 1 tablespoon balsamic vinegar
- Salt and Pepper
Instructions
- Heat the olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until nearly smoking. Add the chicken thighs in a single layer and let them brown undisturbed for 90 seconds on each side.
- Add the remaining ingredients and allow the contents to come to a boil. Turn the heat down to medium and cook, uncovered, until the chicken is cooked through and the sauce is thick (about 60 minutes).
- Optional: Serve with pasta, topped with grated Parmesan cheese and fresh basil.
Notes
Store Chicken Cacciatore leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Store the pasta separately to prevent it from becoming mushy when reheated.
Thaw overnight in the fridge before reheating on the stovetop over medium heat or in the microwave until heated through.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 10g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 644mg | Potassium: 705mg | Fiber: 3g | Sugar: 5g | Vitamin A: 398IU | Vitamin C: 32mg | Calcium: 91mg | Iron: 3mg
