Chicken Cacciatore over Linguine

Chicken Cacciatore over Linguine

Serves 6 to 8

This recipe delivers all of the tasty flavors of traditional chicken cacciatore with its rich tomato- and mushroom-based sauce. If you don't have linguine in your pantry, serve the chicken and sauce over any cooked pasta you have on hand.

  • 2 tablespoons extra virgin olive oil*
  • 1 (3-pound) whole chicken, cut into 8 pieces
  • Salt and pepper to taste
  • 2 yellow onions, sliced
  • 1 green bell pepper, cored, seeded and sliced
  • 1 (10-ounce) package sliced button mushrooms
  • 1 (25-ounce) jar marinara sauce*
  • 1 cup chicken broth*
  • 12 ounces dried linguine, prepared according to package directions
You must be signed in to use shopping lists.

Heat olive oil in a large, heavy-bottomed skillet. Season chicken pieces with salt and black pepper and place, skin side down, in hot oil. Cook chicken until skin is golden brown, 6 to 8 minutes. Turn chicken pieces over and cook 3 to 5 more minutes. Remove chicken from pan and set aside.

Put onions and bell pepper in skillet and cook over medium heat until vegetables soften, about 10 minutes. Add mushrooms and cook until softened, 5 minutes. Return the chicken to skillet and add entire jar of sauce along with broth. Bring liquid to a simmer, cover, and cook for 20 to 25 minutes, turning chicken halfway through cooking time.

When chicken is cooked through (juices run clear when cut with a knife) remove from skillet and set aside, covered. Allow sauce to simmer, uncovered, for 5 to 10 minutes until slightly thickened. Serve cacciatore over cooked linguine with a fresh baguette.

Nutritional Info: 
Per Serving:490 calories (170 from fat), 19g total fat, 4.5g saturated fat, 70mg cholesterol, 780mg sodium, 49g carbohydrate (4g dietary fiber, 7g sugar), 31g protein

Recipe Discussion