Chicken Cacciatore with Shell Pasta
Week of 01.28.19 to 02.01.19 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields8 Servings
Yields8 Servings
  • 1pound of shell pasta
  • 1tablespoon Salt
Chicken Cacciatore
  • 8 skinless chicken thighs
  • ½teaspoon pepper
  • ½teaspoon Salt
  • 2tablespoons olive oil
  • 4 garlic clovesminced
  • 1 oniondiced
  • 1 yellow bell pepperdiced
  • 1 red bell pepperdiced
  • 1 large carrotpeeled and sliced
  • 8oz mushroomssliced
  • ½teaspoon red pepper flakes
  • 1teaspoon dried oregano
  • 1teaspoon thyme
  • 28oz canned crushed tomatoes
  • 1cup chicken broth
  • 2tablespoons Tomato Paste
  • 8 roma tomatoescut into strips
  • ½cup whole pitted black olives
  • 2tablespoons parsleychopped
  • ¼cup fresh basilchopped
The Pasta:
  1. Add pasta to a large pot of salted boiling water. Cook until al dente. Drain and set aside. Reserve 1 to 2 cups of pasta water.
Chicken Cacciatore
  1. Season chicken with salt and pepper
  2. In a skillet on medium heat. Drizzle with olive oil and add seasoned chicken. Cook until golden brown and juices run clear. Remove from pan and set aside.
  3. In the same pan with the drippings from chicken. Add the onion, garlic, peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
  4. Add the crushed tomatoes, tomato paste, Roma tomatoes, black olives and chicken broth and let simmer until desired consistency has been reached.
  5. Add chicken back to pot and let it braise in the juices for approximately 3 minutes. Make sure not to over cook the chicken!
  6. Serve chicken cacciatore over a generous amount of shell pasta. Garnish with basil and parsley. Enjoy!