Thursday, February 19, 2009

Speedy Chicken Cacciatore

Since I've been sort of out-of-it the last couple of days (Geez, how I love scheduling posts) and tonight is my PHP programing class (Geez, how I hate programming) and I should actually try to put something on the table for the boys (Geez, you'd think being the glam librarian that I am would be enough) and because Jen over at Sprite's Keeper asked for it (I promise I'll get to all of you that asked for recipes out of a specific cookbook and those that didn't, well I'll make something up), here is the first recipe out of one of my new-to-me cookbooks (whew!).

I've made variations of this before that have turned out well so let's give one more a shot. This is out of the Cooking Light - 5 Ingredient - 15 Minute Cookbook. This cookbook uses a whole lot of prepackaged ingredients which I never have on hand. Because, duh! Expensive. So I've changed it out for those of us trying to save a buck.

Speedy Chicken Cacciatore

  • 1 pound angel hair or spaghetti pasta, dried
  • Olive oil (if you want save the fat and use cooking spray)
  • 1 pound boneless, skinless chicken breast, diced
  • 1 pound frozen 3 pepper and onion blend. (I get this at our local Kroger chain but you cat substitute any frozen veggies that has onions and peppers in it. I guess you could even slice up fresh but that would defeat the whole speedy thing)
  • 1 cup frozen sliced carrots
  • 1 (15 ounce) can chunky Italian-style tomato sauce.
  • 2/3 cup water
  • pepper to taste.
Cook pasta according to package, omitting salt and fat.

In large skillet over medium high heat saute chicken, peppers, veggies until chicken is brown. Stir in tomato sauce, water and pepper. Reduce heat, and simmer, uncovered about 5 minutes. Stir often.

Place 3/4 cup pasta and 1 cup of chicken mixture on each plate.

According to the book this has 416 calories and 6.1 gram of fat. 40.1 gram protein and 3.5 grams fiber, if you're keeping track of that kind of thing. Since I cut the chicken by about 3 ounces and added more veggies things may have changed in this regard. If you want to go vegetarian add chunks of extra firm Tofu (squeeze out the moisture first) in place of the chicken. You could make this faster if you had canned chicken also.

Hope you enjoy it.



  1. Oh, I am so gonna try this instead of the usual meat sauce I do on the weekends! Thank you, Michelle! This recipe is making my oatmeal from an hour ago feel like a distant memory..

  2. Oh man, I love Chicken Cacciatore. I'm going to attempt this one without Jamie's help. Thanks for the easy recipe!

  3. Why does everything yummy have to be made with chicken! Chicken is's icky. I think that I may try this with beef.

  4. Jen: I thought it sounded pretty good. And easy. Sorta like me.

    Casey: You can do it. I just know you can.

    CCG: all meat makes me go eww...but the boys like it. Let me know how the beef works out for you.

  5. I LOVE how you modify your recipes to make them a little easier on the budget. I'm all about cheap, but healthy, dinners.

  6. I have never been a big fan of Chicken Caccitore. I really don't know why 'cause it always looks so good. Cheers Michele!!

  7. Girl that sounds delish!!! I'm going to try this tonight. Since we are in the process of moving that's just the ticket I need....speedy and yummo :)

    Steady On
    Reggie Girl

  8. I adore chicken cacciatore! I've never thought about using frozen veggies but it sounds lovely and I trust that you wouldn't steer me wrong!


  9. I was so with you ... and all of your ideas and suggestions ... until you got to CANNED chicken.

    blech ... blech, blech.

    But your posts have made me think about several things. I am sure (without checking, so really, I AM an unreliable source) that you can buy carrots, peppers (maybe) and yellow onions, green onions, shallots cheaper than the frozen mixes or veggie bags.

    So I buy the fresh, dice, slice, chop and freeze in 1/2 cup zip-freezer bag portions. Then I week nights I just use what I need.

    I also freeze some of my peppers (Serranos, Jalapenos, Pueblanos, and Green/Red) whole and freeze this way. I cannot believe how easy they are to de-seed and dice when frozen.

    Thanks for the hints and the continued encouragement to think ahead!