Oh, this dish is wonderful on a chilly winter night. Undoubtedly, Southern California has frigid weather.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 small onion, diced
- ½ green bell pepper, diced
- 2 cups sliced fresh mushrooms
- 1 clove garlic, crushed
- 1 (28 ounce) can Italian-style crushed tomatoes
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 (8 ounce) package egg noodles
- ½ cup grated Parmesan cheese
Instructions
- Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
- While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
- You can freeze this dish easily: Prepare the ingredients as indicated in Step 1. Add remaining ingredients, except Parmesan and noodles. Simmer 5 minutes. Transfer sauce to an oven safe dish and freeze. To serve, thaw dish and bake at 350 for 35 minutes. Cook noodles according to Step 2 directions. Serve chicken over hot noodles, and top with Parmesan.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 836 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was an easy recipe to make and everyone enjoyed it. Was it the best ever? No but we definitely liked it and we had plenty for 6 people.
It was delicious but I think the proportions are off. I don’t see how 1 pound of chicken makes 6 servings. I used 2 pounds and doubled the recipe and it worked out well.
This is excellent as written!
For extra aromatics I simmered it with 1 dried bay leaf
Followed the recipe but I only had dried parsley so I added two teaspoons of it. A little extra garlic too. Then added a splash of merlot. This was really good!
Very average for us, needed a little kick but not sure just what.
My husband and 2 teenage boys gobbled this up. I changed very little in the recipe only what I had to, due to what was in the cupboard. Served w/ wheat penne and garlic bread.
Straightforward dish that met expectations.
I made this for dinner. Instead of the boneless chicken breasts, I used chicken that has already been cut up and cooked. It saved some time. Instead up cooking the egg noodles, I substituted my wife’s Mediterranean Pasta entree, which had black olives, penne pasta and goat cheese. It was a hit.
This recipe was family approved. I used 4 boneless chicken breast, red peppers instead of green because of what I had on hand, 28oz can of crushed tomatoes with basil, lots of garlic at least a heaping tablespoon of the minced from a jar, a med onion, and no mushrooms because my family doesn’t like them… I kept the other seasonings the same and followed the cooking instructions. I served over a box of linguini and it was delicious!!! Thank you for the recipe
Easy to make
Solid recipe, turned out great. Probably don’t need to cook the chicken, etc quite as long as 15 minutes (10 min or less will do).
So yummy and most everything i already had on hand! Will definately make again
Fantastic and easy to make! My husband never ate it before and he enjoyed it emensly ?? Ty for the recipe
Easy enough to make. I used chicken thighs – they have more flavor & don’t tend to dry out. I would add a few more spices.
We loved this recipe. It was so easy and quick and looks fancy enough for company.
I am vegetarian, so I used tofu instead of chicken. I added a splash of red wine (my signature sauce flavoring) and this dish was so tasty! My non veggie family members loved it as well. Great recipe! I will def make this again
I sort of used this as a base recipe since I was trying to use things out of my garden but it was delicious. I used half a red pepper and half a yellow pepper, a red onion and fresh basil. Left out the mushrooms since my kids don’t like them. Also didn’t have italian flavored crushed tomatoes so I just added a bit of thyme along with some extra basil. Turned our fantastic and is very easy to make.
I added mushrooms and a zucchini but basically followed the recipe as written. When it was finished cooking it was very acidic so I added a tsp of sugar to cut. Much better.
Easy to make and delicious!
Very good flavor but thought the chicken was dried out a little. We are going to try it with chicken tights instead.