Comida Kraft
Recipe Box

Easy Chicken Cacciatore

Prep Time
10
min.
Total Time
50
min.
Servings

6 servings

In just three simple steps, you can have the amazing flavor of chicken cacciatore on the table. Our surprise ingredient is happy to help.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oil in large skillet on medium heat. Add chicken; cook until browned on all sides, turning occasionally.
  • Sprinkle dressing mix over chicken. Add pasta sauce and green pepper. Bring to boil. Reduce heat to low; cover.
  • Simmer 25 to 30 min. or until chicken is cooked through, stirring occasionally. Serve over pasta.

Keeping It Safe

Never allow cooked chicken to set out at normal room temperature for more than 2 hours, or at a warm room temperature of 90°F or higher for more than 1 hour. If not eaten immediately, cooked chicken should be kept hot at 140°F or stored in the refrigerator.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 540
Total fat 20g
Saturated fat 5g
Cholesterol 90mg
Sodium 1060mg
Carbohydrate 51g
Dietary fiber 4g
Sugars 10g
Protein 37g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was F.A.B. This was F.A.B. Fab!! Let me tell you what I did. I used bone in thighs and removed the skin. I fried them with a little bit of olive oil. I threw in about 5 cloves of diced garlic, sprinkled on the italian dressing packet, poured a large jar of Francesco Rinaldi chunky sauce, a can of stewed italian tomatos chopped, some sliced mushrooms, I chose to omit the peppers as I don't care for them, and just let it cook to death. I seved it over angel hair and OMG, my family and I LOVED it... delicious!! Is a definite make again and again and again!!!
Date published: 2011-05-11
Rated 5 out of 5 by from I made this foe the in-laws it was great. I made this foe the in-laws it was great. I did add a few things, I added zuccine,yellow squash cut into chunks,red and green peppers, and I used differant flavors of sauce. I also browned my chicken first. I didn't use much or the good saesoning. Instead I used fresh herbs. put it in a slow cooker and yumm
Date published: 2008-07-26
Rated 2 out of 5 by from This dish was ok. This dish was ok. The sauce was too runny for us though. We also don't eat much bone-in chicken so it was a stretch for us in that department. My hubby said that I should have just made a tomato sauce and add cut up chicken breasts.
Date published: 2006-11-28
Rated 5 out of 5 by from This recipe was delicious and super easy. This recipe was delicious and super easy. I used red peppers instead of green and also threw in some onion and garlic to the sauce and it turned out wonderful. It was even better the next day!
Date published: 2011-08-27
Rated 5 out of 5 by from I love this recipe and make it frequently. I love this recipe and make it frequently. I use chicken breasts cut into cubes and use Francisco Rinaldi sauce with mushrooms, peppers and onions. The sauce really makes the difference!
Date published: 2010-01-19
Rated 5 out of 5 by from My family loved this recipe! My family loved this recipe!It has so much flavor. If you are making this for more than 2 people, I suggest using 2 skillets so everything has room to cook properly.
Date published: 2008-05-03
Rated 3 out of 5 by from Tasted ok. Tasted ok. Very similiar to marinara sauce with chicken in it. Not stallar, but this it's good for cacciatore in a pinch!
Date published: 2005-08-23
Rated 4 out of 5 by from I used pasta in place of the rice. I used pasta in place of the rice. This is a easy recipe to make and really very good. Diffently would make this again.
Date published: 2002-10-10
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