Chicken Cacciatore with Pasta Skillet Recipe

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chicken and peppers

Whenever I run across a one dish meal recipe; I love it because it can save a lot of time in the kitchen. This Chicken Cacciatore with Pasta Skillet Recipe caught my eye and I had to give it a try. The recipe is lightly seasoned, and the whole dish is on the light side, and very good tasting. You could probably season it up a little more if you would like to, but I thought it was really good the way it is. The recipe calls for boneless chicken breast or thighs, I used the breast meat because that is what most the family likes. Personally I think the dark meat would be a lot moister, and if it were only me eating, that is what I would use. The choice is yours; give this Chicken Cacciatore with Pasta Skillet Recipe a try, and enjoy.

browned chicken chopped vegeatables Chicken Cacciatore Chicken Cacciatore with Pasta


Chicken Cacciatore with Pasta Skillet Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 tablespoon vegetable oil
  • 1¼ pounds skinless, boneless chicken breast halves or skinless, boneless chicken thighs
  • 1¾ cups Chicken Broth or Stock
  • 1 teaspoon dried oregano leaves, crushed
  • 1 teaspoon garlic powder
  • 1 can (14.5 ounces) diced tomatoes
  • 1 8 ounce package fresh sliced mushrooms
  • 1 small green pepper, cut into 2-inch-long strips (about 1 cup)
  • 1 medium onion, cut into wedges
  • ¼ teaspoon ground black pepper
  • ½ of a 1-pound package uncooked medium shell-shaped pasta (about 2½ cups)
  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  2. Stir the broth, oregano, garlic powder, tomatoes, green pepper, mushrooms, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until chicken is done and the pasta is tender.



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