Serve all the flavor of a traditional Chicken Cacciatore in a fraction of the time (I’m talking 15 minutes!) with the help of a few store-bought shortcuts, like pre-sliced peppers and rotisserie chicken. Swap out the pasta for toasted baguette slices to keep this even simpler. Serve with a simple green salad.
Weeknight Chicken Cacciatore
15 MIN
Ingredients
- 12 oz box whole wheat bow tie pasta (or pasta of your choice)
- 3 tablespoons olive oil, divided
- 8 oz package sliced baby bella mushrooms
- 12 oz package pre-sliced peppers and onions
- 24 oz jar marinara sauce (26 oz)
- Rotisserie or leftover chicken
- Salt & pepper
- Optional: chopped fresh parsley, grated Asiago cheese
Directions
Cook pasta according to package directions. Drain and toss with 1 tablespoon of olive oil; set aside.
Using your hands, remove meat from rotisserie chicken and pull apart into bite-size pieces; set aside.
Heat the remaining two tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and pepper and onion mix; saute until onions are soft and mushrooms reduce by half, about 5 to 7 minutes.
Stir in marinara sauce and shredded chicken. Bring mixture to a simmer and continue to cook over medium heat until chicken is heated through (if cold), about 2-3 minutes. Season to taste with salt and pepper.
Serve Chicken Cacciatore over cooked pasta. Garnish with parsley and/or grated cheese, if desired.
Serves 4.
This recipe is adapted from a Heinen’s What’s for Dinner recipe. Check out the original recipe post here!
Prefer to use hicken thighs. They aremore flavorful and more juicy. Breasts can be come dried out if overcooked.