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Chicken Cacciatore



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  • 1/4 cup Olive Oil
  • 2 Cloves Garlic minced
  • 1 tablespoon each dried Rosemary, dried Oregano, and dried Parsley
  • 2 Pounds Chicken Parts
  • 1 medium Onion chopped
  • 1 8 ounce can sliced Mushrooms drained
  • 1 medium Green Bell Pepper chopped
  • 1 14.5 ounce can Whole Peeled Tomatoes drained and chopped
  • 1 16 ounce Box Spaghetti
  • 1/4 cup grated Parmesan Cheese


Servings 4
Level of difficulty Average
Cooking time 68mins
Cost Average budget


Step 1

In a large skillet heat oil over medium-high heat. Add garlic and stir in rosemary, oregano, and parsley.

Step 2

Add chicken parts to skillet. Cook turning occasionally, until browned. About 10 minutes. Reduce heat. Add onion, mushrooms, and pepper to skillet. Cook until vegetables are tender. About 3 minutes. Add tomatoes and cover.

Step 3

Simmer until chicken is cooked through and no longer pink. About 35 minutes. Cook pasta according to package directions during the last 20 minutes of cooking. Drain well.

Step 4

Place pasta on serving platter. Arrange chicken over pasta. Spoon sauce over top and sprinkle with parmesan.


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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