Quick Cacciatore
I love chicken cacciatore, but starting out from scratch can be time-consuming. Using prepared Marinara sauce makes this recipe for Quick Cacciatore a snap.
Ingredients
- 2 - 3 tablespoons extra virgin olive oil
- 4 boneless skinless chicken thighs
- Salt and pepper to taste
- 1 teaspoon Italian seasonings
- 8 ounces spaghetti linguine or fettuccine
- 1 red or green bell pepper seeded and cut into a large dice, or combo
- 1 small onion large dice
- 6 - 8 whole cloves of garlic (optional)
- ½ cup dry red wine
- 1 26-ounce jar marinara sauce
- ¼ cup kalamata olives pitted and sliced
- Freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil; cook the pasta according to package directions. Drain, toss with a small amount of olive oil and keep warm.
- Meanwhile, heat the oil in a large skillet. Generously season the chicken pieces with salt and freshly ground pepper, sprinkle with seasonings. When the oil is hot, brown the chicken pieces. Once they are browned, add the bell pepper, onions, and optional garlic. Saute about 5 minutes; add the wine and allow it to reduce by half, about 2 minutes; then stir in the marinara sauce. Cover; reduce heat to medium-low and simmer for 25 - 30 minutes, or until the chicken is cooked through. Stir in the olives and cook for 1 - 2 minutes more.
- In a large bowl, put a mound of pasta, place 1 thigh on each, and spoon sauce over. Sprinkle cheese over the top.
Nutrition
Serving: 1gSodium: 499mgFiber: 6gCholesterol: 67mgCalories: 535kcalPolyunsaturated Fat: 11gSaturated Fat: 3gFat: 18gProtein: 27gCarbohydrates: 64g
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