Best 2 Chicken Cacciatore Over Pasta Recipes

Chicken cacciatore over pasta is a classic Italian dish that features tender chicken cooked in a rich and flavorful tomato sauce, served over a bed of pasta. This hearty and satisfying meal is perfect for a weeknight dinner or a special occasion. The key to making a great chicken cacciatore is to use high-quality ingredients and to let the sauce simmer for a long time, allowing the flavors to meld and develop. The result is a dish that is both comforting and delicious.

Let's cook with our recipes!

CHICKEN CACCIATORE OVER PASTA

Chicken Cacciatore over Pasta image

Make and share this Chicken Cacciatore over Pasta recipe from Food.com.

Provided by AZPARZYCH

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast, boneless and skinless
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (16 ounce) can tomatoes, chopped and drained
1 (8 ounce) can tomato sauce
2 tablespoons splenda no calorie artificial sweetener
1 1/2 teaspoons italian seasoning
1/3 cup green olives, sliced
1/8 teaspoon black pepper
3 cups noodles, cooked

Steps:

Cut chicken into bite size pieces.
Spray large skillet with olive oil cooking spray.
Saute chicken, onions, and green peppers for 6-8 minutes.
Stir in drained tomatoes and tomato sauce.
Add Splenda, Italian seasoning, olives, and black pepper.
Simmer for 10-15 minutes, stirring occasionally.
For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.

CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO

Chicken Cacciatore over Angel Hair Pasta Aglio Olio image

I cant tell you how good this is. You just need to try it. I served it over Angel Hair pasta Aglio Olio (garlic and oil).

Provided by Joanne

Categories Poultry

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both)
1/2 cup all-purpose flour
2 teaspoons dried oregano
salt & freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, peeled and sliced
4 cubanelle peppers, cored and sliced (or any peppers you have)
8 garlic cloves, finely chopped
1 teaspoon italian seasoning, dried
1 chicken bouillon cube
1/4 cup water, plus more for cleaning chicken
crushed red pepper flakes, to taste
1 (14 1/2 ounce) can diced tomatoes (liquid drained)
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 cup white vinegar
parmesan cheese
basil chiffonade (stack the basil leaves and roll into a tube, then cut across the ends of the tube to form strips)
1/3 cup olive oil, plus more for drizzling
8 garlic cloves, finely chopped
salt and crushed red pepper flakes, to taste
2 cups reserved pasta water
1/4 cup parmesan cheese

Steps:

Preheat oven to 350 degrees F.
Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
Dredge the chicken in the seasoned flour. Shake off excess flour.
Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).

Tips:

Choose the right chicken: Use bone-in, skin-on chicken thighs or breasts for the best flavor and texture.
Brown the chicken well: This will help to develop the flavor of the chicken and prevent it from becoming dry.
Use a good quality white wine: A dry white wine, such as a Pinot Grigio or Sauvignon Blanc, will add a bright acidity to the sauce.
Don't overcrowd the pan: If you're using a small pan, cook the chicken in batches to avoid overcrowding.
Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop.
Serve over pasta or rice: Chicken cacciatore is traditionally served over pasta, but it can also be served over rice or other grains.

Conclusion:

Chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful sauce, and fresh herbs makes this dish a winner. So next time you're looking for a quick and easy dinner idea, give chicken cacciatore a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pasta #poultry #diabetic #chicken #dietary #one-dish-meal #meat #chicken-breasts #pasta-rice-and-grains