Best 2 Chicken Cacciatore Over Pasta Recipes
**Chicken Cacciatore: A Symphony of Italian Flavors**
Chicken cacciatore is a delectable Italian dish that captures the essence of rustic Italian cooking. Originating from the Northern Italian region of Tuscany, this dish is characterized by its succulent chicken pieces simmered in a flavorful sauce made with tomatoes, bell peppers, onions, garlic, herbs, and spices. The chicken is typically browned in olive oil before being braised in the rich tomato sauce, infusing it with an array of tantalizing flavors. Served over a bed of pasta, chicken cacciatore is a hearty and comforting meal that showcases the perfect balance of tangy, savory, and aromatic flavors. In this article, we present two irresistible recipes for chicken cacciatore: a traditional version that remains true to its Italian roots and a modern variation that incorporates a creamy mushroom sauce for an extra layer of richness. Both recipes promise a delectable culinary experience that will satisfy your cravings for authentic Italian cuisine.
CHICKEN CACCIATORE OVER PASTA
Make and share this Chicken Cacciatore over Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite size pieces.
- Spray large skillet with olive oil cooking spray.
- Saute chicken, onions, and green peppers for 6-8 minutes.
- Stir in drained tomatoes and tomato sauce.
- Add Splenda, Italian seasoning, olives, and black pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.
CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO
I cant tell you how good this is. You just need to try it. I served it over Angel Hair pasta Aglio Olio (garlic and oil).
Provided by Joanne
Categories Poultry
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
- In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
- Dredge the chicken in the seasoned flour. Shake off excess flour.
- Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
- Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
- Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
- Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
- In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
- Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
- Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
- Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your chicken cacciatore. Look for free-range, organic chicken and use ripe, in-season vegetables.
- Brown the chicken well: Browning the chicken gives it a rich, caramelized flavor. Be sure to brown the chicken in batches so that it doesn't overcrowd the pan and steam instead of brown.
- Use a flavorful cooking liquid: The cooking liquid is what will give your chicken cacciatore its distinctive flavor. Use a combination of white wine, chicken broth, and tomato sauce. You can also add herbs, spices, and vegetables to the cooking liquid for extra flavor.
- Simmer the chicken until it is tender: Chicken cacciatore is a slow-cooked dish, so be patient and let the chicken simmer until it is fall-off-the-bone tender. This will take about 1 hour.
- Serve over pasta or rice: Chicken cacciatore is traditionally served over pasta, but it can also be served over rice or mashed potatoes.
Conclusion:
Chicken cacciatore is a delicious and easy-to-make Italian dish that is perfect for a weeknight meal. With its tender chicken, flavorful sauce, and simple ingredients, chicken cacciatore is sure to become a family favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pasta #poultry #diabetic #chicken #dietary #one-dish-meal #meat #chicken-breasts #pasta-rice-and-grains
You'll also love
