@thedinnershift on Instagram
Weeknight Chicken Cacciatore

Weeknight Chicken Cacciatore

15 MIN

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.

  • 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

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

Did you try this recipe? Please rate it:

1 comment on “Weeknight Chicken Cacciatore

  1. Prefer to use hicken thighs. They aremore flavorful and more juicy. Breasts can be come dried out if overcooked.

Leave a Reply

Your email address will not be published. Required fields are marked *