20 Minute Chicken Cacciatore Recipes

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20-MINUTE CHICKEN CACCIATORE



20-Minute Chicken Cacciatore image

Grab just 5 ingredients and a skillet to make this extra-easy Italian chicken dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 5

2 (9-oz.) pkg. refrigerated linguine
1 cup sliced fresh mushrooms
1 (26 to 28-oz.) jar tomato pasta sauce
1 (9-oz.) pkg. frozen cooked chicken breast strips
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

  • Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes.
  • Add pasta sauce and chicken; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally or until hot. Serve sauce over linguine. Sprinkle with cheese.

Nutrition Facts : Calories 355, Carbohydrate 48 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g

QUICK CHICKEN CACCIATORE



Quick Chicken Cacciatore image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
1 pound egg ribbons or egg fettuccini, cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing

Steps:

  • Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
  • Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
  • Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
  • Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

WEEKNIGHT CHICKEN CACCIATORE



Weeknight Chicken Cacciatore image

Chicken alla cacciatore (meaning "in the hunter's style") is one of the first recipes I made in college. It's an easy, one-pot weeknight meal and a great way to use up leftover tomatoes.

Provided by Anita Lo

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

12 ounces chicken breasts, skinless and boneless
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil, plus more as needed
1/2 large onion, diced
2 cloves garlic, minced
1 splash white wine
1 sprig thyme
1 bay leaf
3 cups chopped tomatoes, about 3 medium tomatoes
1/4 cup Kalamata olives, pitted
1 sprig oregano

Steps:

  • The chicken: Heat a dry skillet on high for 1 minute, then add the oil. Season chicken with salt and pepper on both sides and add to the pan. Brown chicken, about 2-3 minutes per side, reducing heat to medium after 1 minute. Remove and pour out any dark oil.
  • The sauce: To the same skillet, add more oil and sweat the onions, 3-5 minutes (add more olive oil as needed). Add garlic, thyme, and bay leaf, followed by white wine. Reduce white wine until almost dry, then add tomatoes, season with salt and pepper, and toss. Add the chicken back to the pan, along with the olives. Cook 10 minutes, occasionally moving the sauce around until it thickens. Season to taste with salt and pepper.
  • Assembly: Spoon the sauce onto a serving platter. Remove the bay leaf and thyme. Add fresh oregano followed by chicken.

PRESSURE-COOKER CHICKEN CACCIATORE



Pressure-Cooker Chicken Cacciatore image

My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. -Aggie Arnold-Norman, Liberty, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 medium onions, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 garlic cloves, minced
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup white wine or water
Hot cooked pasta

Steps:

  • Place onions in a 6-qt. electric pressure cooker. Add the next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Discard bay leaf. Serve chicken with sauce over pasta.

Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 787mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

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