Here's our simple version of chicken cacciatore—a tasty tomato-rich dish served on a bed of penne pasta.
What You Need
Original recipe yields 4 servings
2 zucchini, quartered, sliced (about 2 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 can (4 oz.) mushroom pieces and stems, drained
1/3 cup SHAKE 'N BAKE Parmesan Crusted Seasoned Coating Mix
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cups penne pasta, uncooked
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Let's Make It
Heat oven to 375°F.
Combine first 3 ingredients in 13x9-inch baking dish.
Measure 1/3 cup coating mix into shaker bag, then use to coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with cheese.
Bake 30 to 35 min. or until chicken is done (165°F). Meanwhile, cook pasta as directed on package, omitting salt. Drain pasta; place on serving platter. Top with chicken.
Prepare using regular diced tomatoes mixed with 1 tsp. dried oregano leaves.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.