Skip to main content

Chicken Cacciatore






 



I have been having so much fun going to the Farmer's Markets and picking out fresh fruits and veggies on the weekends. Last weekend I bought the most delicious berries, they were huge! I also bought some other things and decided to make my version of Chicken Cacciatore. This is one of those, "throw in what veggies you like add a few seasonings and it's done!"   Plus I feel like it's pretty healthy with all those vegetables!               
Here's what you need:  
  • 3 boneless skinless thighs, or 2 large breasts, cut up or left whole
  • 1 clove minced garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium onion, I like the sweet yellow ones
  • 1 c chicken stock or broth
  • 1 14oz can diced tomatoes, or you can use fresh, I just like to use the ones in the can with the liquid because they are already ripe and cut up 
  • 1/2 pound of penne pasta, or what you like OR you can omit the pasta
  • optional seasonings to taste, red pepper flakes, celery salt, salt, pepper, rosemary, basil, oregano
I start by cutting the chicken up into pieces and cooking in a little olive oil. While the chicken is cooking, chop the veggies, into chunks. Then add the broth, tomatoes with the juice, veggies and pasta into the same skillet as the chicken, along with seasonings you like. Cook until the pasta and vegetables done.
***If you want to hurry it along, you can boil pasta water and partially cook the pasta while the chicken is cooking, then add to the mixture. Sometimes I do it that way, but you have to be careful not to overcook the pasta, it will cook in the liquid with the chicken and vegetables too.
Bon Appétit!
~Simply Angie
Labels:

Popular posts from this blog

Grandma's Bread Pudding and Caramel Sauce

I was trying to think of something for dessert last night and homemade bread pudding was my choice. Our Dad was not a dessert lover but bread pudding was one of his favorites. Our grandma made the best bread pudding, hope you like it! Ingredients : 5 cups slightly dried out bread, any kind. I used Italian bread.  1/4 cup raisins (optional) 2 cups milk 1/4 cup butter 1/2 cup white sugar 2 eggs 1 T vanilla 1/4 tsp nutmeg 1/2 tsp cinnamon Caramel Sauce Ingredients 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup heavy cream 1 tsp vanilla Directions : Cut the bread in cubes. I cut some of the crust off (on about half of the bread). Place bread into a greased casserole dish or an 11x9 inch pan. Add raisins.  Microwave milk and butter about 4 minutes on 60% power or heat in a saucepan over medium heat on the stove. In a separate bowl, whisk eggs, sugar, vanilla, nutmeg and cinnamon. Slowly add the mixture to the egg and milk an...
Read more

Homemade Goulash

Last weekend I made meals for the freezer. It takes a few hours but this will save you time during the week (in case you have nights like I do when you don't feel like cooking) and your family will love it! I adapted this recipe from Paula Deen (it's called Bobby's Goulash). I used organic ingredients but use the products of your choice. I would have liked to use fresh tomatoes from the garden but my tomatoes weren't quite ready. You can also make it gluten-free by using gluten-free elbow macaroni. It's so tasty - my family loved it! Ingredients : 1 pound ground turkey 1 pound lean ground beef 1 -2 small onions, diced ( I used red onions) 1 (28 ounce) can tomato sauce 2 (15 ounce) cans diced tomatoes with juice 3 cups water 3 cloves garlic, minced 2 T Italian seasoning 3 bay leaves 3 T soy sauce or Worcestershire sauce 1 T seasoning salt course ground pepper to taste 2 cups elbow macaroni (uncooked) Putting it together: Brown meat and onions in a lar...
Read more

Grilled Orange Roughy

My favorite food choices are often related to family memories, so I wanted to share one of our favorite grilled fish recipes. Our Dad used to take us fishing and we grew up eating the fish we caught ourselves. Then came the time when we had to start buying fish, I searched for types of fish that didn't taste too "fishy". It's hard to accomplish that in the Midwest, we don't always have many choices. We were introduced to orange roughy during a trip to San Diego where my great-uncle treated us to some of the most wonderful seafood we had ever eaten at an establishment called Anthony's. It was the first time we had eaten orange roughy and it was white, flaky and not too fishy tasting. After a few experiments, this is my favorite method to prepare it at home. Serves 4 or 2 with leftovers! Ingredients: 4 orange roughy fillets 1/4 c fresh cilantro, I use a small handful * if you are not a cilantro fan use fresh dill, about 1/4 c chopped 2 tsp garlic powder o...
Read more