This is a super delicious and phenomenally easy take on a Classic Italian dish.
Cuz sometimes you just want a really good meal but you can't fly to Tuscany today...
and the kids have a basketball game later tonight...you know?
Yeah-we've all been faced with that dilemma, right?
It's still colder here than in the North Pole I swear. Tonight it's supposed to get down to -25F.
Yes, you read that correctly, -25 degrees Fahrenheit.
But don't worry, this dish will have you nice and warmed up in no time. Totally unlike a traditional Cacciatore recipe~~
Chicken Cacciatore generally involves browning chicken pieces in a pot over high heat, then sauteing a mix of vegetables—onions, peppers, mushrooms, tomatoes—in the same pot. Spices are added, followed by a little wine, and the chicken and veggies are allowed to cook together in the oven for an hour or more longer.
This on the other hand will be sitting on your table
Diggin' in-soooo good!!
1 1/2 lbs boneless skinless chicken breasts or thighs-cut into 3/4" pieces
1 tbsp extra virgin olive oil
1 small bell pepper, red or green, cut into 1 1/2" strips
1 small onion, halved and 1/4" slice
1 tsp garlic powder
1 tsp Italian seasoning, or 1/4 tsp oregano and basil each
14 oz. can diced tomatoes
2 cups beef or chicken broth
1/2 tsp black pepper
8 oz. small or medium pasta shells
3 tbsp Parmesan cheese
- Heat the oil in a deep 12-inch skillet over medium-high heat. Season the chicken with garlic powder, salt and oregano and cook for 10 minutes or until well browned on both sides.
- Add in pepper and onion and saute for 3-5 minute.
- Stir in the broth, tomatoes-undrained 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 and most of the liquid is absorbed. Sprinkle the Parmesan cheese over all and serve with a crusty loaf of bread.
Recipe Adapted from Campbell's