Chicken Cacciatore


Every once in a while I'll log into Google Analytics to see where the hits from my blog are coming from and if anyone returns or not. Today, I couldn't help but giggle when I saw that my blog was found by searching for "chicken catchatori recipe". While I'm not a huge spelling stickler it just amused me because I read it as catch-a-Tori. As in a person named Tori. Either way, if the person who searched for it happens to come back to this post, at least now there is a recipe for you!

Chicken Cacciatore
Slightly Adapted From: Family Circle Magazine, March 2010
Servings: 4
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    • 3 boneless skinless chicken breasts, pounded to 1/2 inch
    • 4 tbsp. olive oil, divided
    • 1 package mushrooms, chopped
    • 1 green pepper, diced
    • 1 small onion, diced
    • 1 tbsp. minced garlic
    • 2 cans (14 oz. each) diced tomatoes with basil, garlic and oregano
    • 1/2 cup red wine
    • 1 tsp. rosemary
    • 1/2 tsp. red pepper flakes
    • 1/4 box linguine noodles
    • salt and pepper to taste

1. Cook the noodles according to directions on the box.
2. Season the chicken with salt and pepper. In a large pan, heat 2 tbs. olive oil and chicken. Cook until the chicken is browned on both sides, about 4 minutes per side.
3. Transfer the chicken from the skillet to a plate. Reduce heat to medium and add 2 tbs. oil, mushrooms, green pepper and onion. Stir occasionally and cook until the vegetables are soft; about 5 minutes.
4. Add garlic, tomatoes, wine, rosemary and red pepper flakes. Bring to a simmer.
5. Add the chicken back into the skillet, cover and simmer for 15 minutes more or until the chicken is cooked through.
6. Serve over the linguine noodles.

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