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Braised Chicken Cacciatore

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Braised Chicken Cacciatore

 1 ½ tbsp olive oil
 1 package boneless, skinless chicken thighs (about 1½ pounds)
 8 oz package sliced peppers and onions
 8 oz package sliced baby bella mushrooms
 15 oz puttanesca sauce
 9 oz fresh pappardelle
 Chopped fresh parsley for garnish (optional)
1

In large saucepot, heat oil over medium-high heat. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to plate.

2

In same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from bottom of saucepot with wooden spoon. Add chicken and any juices on plate; reduce heat to medium and cook 5 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.

3

Prepare pappardelle as label directs; drain. Makes about 3 cups.

4

Serve chicken and sauce over pappardelle garnished with parsley, if desired.

Nutrition Facts

Serving Size 1 1/4 Cups Chicken Mixture, 3/4 Cup Pasta

Servings 0


Amount Per Serving
Calories 569
% Daily Value *
Total Fat 23g36%

Saturated Fat 5g25%
Cholesterol 166mg56%
Sodium 591mg25%
Total Carbohydrate 45g15%

Dietary Fiber 5g20%
Sugars 7g
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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