Quick Chicken Cacciatore From Kraft Canada Recipes

QUICK FETTUCCINE CACCIATORE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done.
• Drain pasta. Toss with chicken mixture; top with cheese and basil.

CHICKEN CACCIATORE PRONTO

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally.
• Stir in next 4 ingredients; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally. Meanwhile, cook spaghetti as directed on package, omitting salt.
• Remove skillet from heat. Add Parmesan to chicken mixture; stir. Sprinkle with mozzarella; let stand 5 min. or until melted.
• Drain spaghetti; place on platter. Top with chicken mixture.

QUICK & EASY CHICKEN CACCIATORE

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 2 min. on each side. Add vegetables; cover. Cook 5 min.
• Stir in pasta sauce. Simmer 5 min. on medium heat or until chicken is done (165ºF).
• Top with cheese.

SIMPLE SLOW-COOKER CHICKEN CACCIATORE RECIPE

Steps:

• Mix dressing and oregano in slow cooker sprayed with cooking spray.
• Add chicken; turn to evenly coat both sides of each piece with dressing mixture.
• Top with vegetables and pasta sauce; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). About 15 min. before ready to serve, cook pasta as directed on package, omitting salt.
• Drain pasta. Serve topped with chicken and vegetables.

QUICK CHICKEN CACCIATORE

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.

EASY CHICKEN CACCIATORE

Steps:

• In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
• Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

QUICK & EASY CHICKEN CACCIATORE

Steps:

• Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes.
• Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees).
• Top with cheese.

QUICK CHICKEN CACCIATORE

Steps:

• In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables. , In a small bowl, combine tomato sauce, chilies and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer reads 170°. Serve with spaghetti or rice if desired.