Quick Fettuccine Cacciatore Italian 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.

QUICK FETTUCCINE CACCIATORE, ITALIAN

Steps:

• Cook pasta and directed, meanwhile, heat oil in a large skillet on a medium -high heat. ADD CHicken; cook and stir until its not pink. ADD peppers and mushrooms; cook 3 min., stirring occasionally.
• STIR in tomatoes with their liquid an the dressing. Reduce heat to medium low; simmer 5 minutes or until chicken is cooked through.
• TOSS pasta with chicken mixture. Sprinkle with cheese and basil.

SPAGHETTI CACCIATORE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
• Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and 1/2 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
• Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

QUICK CACCIATORE

Steps:

• Mix pasta sauce, peppers, onions and mushrooms in large skillet; cover. Cook on medium heat 10 min., stirring occasionally.
• Add chicken; cook, covered, 5 min. or until heated through, stirring occasionally.
• Spoon over hot pasta; sprinkle with the cheese.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.