| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
- Salt and freshly ground black pepper
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 2 portobello mushroom caps, halved crosswise and thinly sliced
- 4 cloves garlic, crushed and minced
- 1/2 cup beef broth or stock
- 1 (28-ounces) can crushed tomatoes
- A handful flat-leaf parsley, chopped
- 1 pound egg ribbons or egg fettuccini, cooked to al dente
- Crusty bread and grated Parmigiano or Romano, for passing
Instructions
- Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
- Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
- Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
- Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 745 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 48 g |
| Cholesterol | 228 mg |
| Sodium | 1171 mg |
| Serving Size | 1 of 4 servings |
| Calories | 745 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 48 g |
| Cholesterol | 228 mg |
| Sodium | 1171 mg |
Reviews
Loved it!! I tweaked it slightly adding sliced sweet peppers and fresh oregano also
I made this last night and my wife thought it was terrific! She had never tried this before but she says we will again. Thanks Rachel.
Make this often. Family favorite.
Sometimes I add peppers.
Sometimes I add peppers.
Did as the reviews suggested and added a thinly sliced bell pepper and half an onion (also thinly sliced). Used chicken stock instead of beef because that’s what I had on hand. Was delicious. Saving as this will be a repeat recipe.
Absolutely the best sauce!! After my family ate, there were no leftovers. Next time I will double the recipe.
I wasn’t very impressed by this recipe. It was just okay. I did have to use a different type of rice, but that had no impact on the main part of the recipe. I just wasn’t impressed by the spices. I tried to amp it up, with little success. While my family ate it, reluctantly, I couldn’t finish my portion. I will not make this again.
I have making this chicken cacciatore for years. One of my family favorites. Easy and doesn’t take long to make. Each time I make it my family jokes that it tastes different. I add my own touches. I usually add 1/4 C of red cooking wine after mushrooms cook a little. Extra flavor. Enjoy
Very tasty. Put it on my “have it again” list.
fabulous but…… I added green pepper and onion. Much more flavor. Thanks for sharing this quick and easy recipe.
This was good, but the sauce was way too watery. I also added a red bell pepper.