Chicken Pasta Cacciatore Bake Recipes

BAKED CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
• Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHICKEN & PASTA CACCIATORE BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
• Add pasta, pasta sauce, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

CHICKEN CACCIATORE PASTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
• Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
• Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
• Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
• Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

CHICKEN CACCIATORE FOR FOUR

Steps:

• Place flour in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil on both sides. Remove chicken to a greased 13-in. x 9-in. baking dish. , In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste and seasonings. Bring to a boil; pour over chicken. , Cover and bake at 350° for 45-50 minutes or until chicken juices run clear. Add olives; bake 15 minutes longer. Discard bay leaf. Serve with pasta.

BAKED CHICKEN CACCIATORE CASSEROLE

Steps:

• Cook pasta in 4 quarts of rapidly boiling water.
• Shred chicken into bite size pieces.
• Toss chicken with dried spices.
• Shred carrots.
• Slice mushrooms.
• Drain and rinse pasta.
• Oil bottom of a large (4 quart) casserole dish with the olive oil.
• Layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
• Pour spaghetti sauce and condensed soup over all; mix thoroughly.
• Top with cheese.
• Cover tightly with foil and bake at 350 degrees F for 30 minutes.
• Remove foil, and bake for an additional 15 minutes, or until cheese is browned.

CHICKEN CACCIATORE AND PASTA

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
• Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

BAKED GARLIC CHICKEN CACCIATORE

Steps:

• preheat oven to 400 degrees.
• lightly spray a casserole dish with non-stick spray. Place onion evenly in bottom of the casserole dish and then place the chicken on top of the onions.
• Pour the wine over everything.
• sprinkle the italian seasoning, salt and pepper all over the chicken and then lay the sliced garlic evenly on top of the chicken and drizzle with the olive oil.
• Bake uncovered for 25 minutes (cover the dish if garlic looks like it might start to burn).
• Pour the pasta sauce over the chicken and top with the mozzarella cheese. Cover, reduce heat to 350 degrees and bake for another 30 minutes.
• Serve with spaghettini noodles and top with parmesan cheese if desired.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

SIMPLE SHAKE 'N BAKE CHICKEN CACCIATORE

Steps:

• Heat oven to 375°F.
• Combine first 3 ingredients in 13x9-inch baking dish.
• Measure 1/3 cup coating mix into shaker bag, then use to coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with cheese.
• Bake 30 to 35 min. or until chicken is done (165°F). Meanwhile, cook pasta as directed on package, omitting salt. Drain pasta; place on serving platter. Top with chicken.