Braised Chicken CacciatoreBraised Chicken Cacciatore
Braised Chicken Cacciatore

Braised Chicken Cacciatore

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Recipe - Price Rite Marketplace Corporate
BraisedChickenCacciatore.jpg
Braised Chicken Cacciatore
Prep Time5 Minutes
Servings4
Cook Time20 Minutes
Calories569
Ingredients
1½ tablespoons Bowl & Basket olive oil
1 package Bowl & Basket boneless, skinless chicken thighs (about 1½ pounds)
½ (16-ounce) package Bowl & Basket mixed peppers and onions
½ (16-ounce) package Bowl & Basket sliced baby bella mushrooms
1 container (15 ounces) puttanesca sauce
1 package (9 ounces) Bowl & Basket Bronze Cut Organic Pappardelle
Chopped fresh parsley for garnish (optional)
Directions

1. In a large saucepot, heat oil over medium-high heat. Pat chicken dry with a paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to a plate.

 

2. In the same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat for 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from the bottom of the saucepot with a wooden spoon. Add chicken and any juices on the plate; reduce heat to medium and cook for 5 minutes or until the internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.

 

3. Prepare pappardelle as the label directs; drain. Makes about 3 cups.

 

4. Serve chicken and sauce over pappardelle garnished with parsley if desired.

Nutritional Information
  • 23 g Fat
  • 5 g Saturated
  • 166 mg Cholesterol
  • 591 mg Sodium
  • 45 g Carbohydrates
  • 5 g Fiber
  • 7 g Sugars
  • 42 g Protein
5 minutes
Prep Time
20 minutes
Cook Time
4
Servings
569
Calories

Shop Ingredients

Makes 4 servings
1½ tablespoons Bowl & Basket olive oil
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
1 package Bowl & Basket boneless, skinless chicken thighs (about 1½ pounds)
Wholesome Pantry All Natural Fresh Boneless Skinless Thighs Chicken
Wholesome Pantry All Natural Fresh Boneless Skinless Thighs Chicken
$7.38 avg/ea$3.99/lb
½ (16-ounce) package Bowl & Basket mixed peppers and onions
Onion Vidalia, 0.3 pound
Onion Vidalia, 0.3 pound
$0.39 avg/ea$1.29/lb
½ (16-ounce) package Bowl & Basket sliced baby bella mushrooms
Bowl & Basket Baby Bella Mushrooms, 24 oz
Bowl & Basket Baby Bella Mushrooms, 24 oz
$5.49$0.23/oz
1 container (15 ounces) puttanesca sauce
Not Available
1 package (9 ounces) Bowl & Basket Bronze Cut Organic Pappardelle
Not Available
Chopped fresh parsley for garnish (optional)
Fresh Curly Parsley, bunch
Fresh Curly Parsley, bunch
$1.29

Nutritional Information

  • 23 g Fat
  • 5 g Saturated
  • 166 mg Cholesterol
  • 591 mg Sodium
  • 45 g Carbohydrates
  • 5 g Fiber
  • 7 g Sugars
  • 42 g Protein

Directions

1. In a large saucepot, heat oil over medium-high heat. Pat chicken dry with a paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to a plate.

 

2. In the same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat for 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from the bottom of the saucepot with a wooden spoon. Add chicken and any juices on the plate; reduce heat to medium and cook for 5 minutes or until the internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.

 

3. Prepare pappardelle as the label directs; drain. Makes about 3 cups.

 

4. Serve chicken and sauce over pappardelle garnished with parsley if desired.