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Chicken Cacciatore

Pan-fried sliced chicken breast served over angel hair pasta with onions, peppers, and tomatoes.
Chicken Cacciatore

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Servings: 3
Recipe by: Rae

Ingredients

1 pound boneless skinless chicken breast cut in 6 pieces
1 cup flour
2 tsp kosher salt
1/4 tsp ground pepper
2 tsp garlic powder
1/2 cup olive oil
1 medium yellow onion, julienned
2 garlic cloves, chopped
1 cup julienned bell peppers
2 TBSP tomato paste
1 tsp red pepper flakes
14-ounce can diced tomatoes
1/8 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 cup water
1/2 pound angel hair pasta


Directions

1. Preheat oven to 200 degrees F. Mix the flour salt, pepper and garlic powder together in a bowl.

2. Heat oil over medium high in a saute pan. Dredge chicken in flour mixture and fry in oil about 5 to 6 minutes or until chicken registers 160 degrees F.

3. Place chicken on wire rack over a baking sheet and place in oven.

4. Discard all but 1 TBSP oil and turn down heat to medium. Saute the onions and peppers until soft about 6 to 8 minutes. Add the garlic cloves and red pepper flakes and saute an additional minute or until fragrant. Add salt and pepper to taste.

5. Place half the onion and pepper mix in a baking dish and place in the oven.

6. Pour the water in the pan with the remaining onion and pepper mix and saute scraping up the bottom of the pan.

7. Add the pasta sauce to the pan. Turn heat to low and simmer until heated through until desired consistency.

8. Remove chicken from oven and add to the sauce. Serve over pasta and topped with onion pepper mixture from the oven.




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Chicken Cacciatore


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