Quick Chicken Cacciatore Recipe


CourseMain Ingredient
Interest Group


 Boneless chicken breast halves16 Ounce, lightly seasoned with salt and pepper (4 Pieces, 4 Ounce Each)
 Flour2 Tablespoon (Adjust Quantity As Needed)
 Salt To Taste
 Pepper To Taste
 Garlic2 Clove (10 gm), finely chopped
 Olive oil4 Tablespoon, divided
 Tomato basil pasta sauce/Di sicilia ripe olives and mushrooms pasta sauce26 Ounce (1 Jar Classico Di Napoli)
 Green bell pepper1 Small, cut into strips
 Red bell pepper1 Small, cut into strips
 Provolone cheese slice2 , cut into half
 Elbow macaroni7 Ounce, cooked as package directs and drained (1 Package / 2 Cups Creamettes)
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2415 Calories from Fat 748

% Daily Value*

Total Fat 84 g128.7%

Saturated Fat 13.6 g68.2%

Trans Fat 0.1 g

Cholesterol 281.6 mg

Sodium 3196.2 mg133.2%

Total Carbohydrates 260 g86.8%

Dietary Fiber 24.7 g98.9%

Sugars 38.9 g

Protein 154 g307.5%

Vitamin A 208.6% Vitamin C 478.2%

Calcium 41.8% Iron 91.7%

*Based on a 2000 Calorie diet


Coat chicken with flour.
In large skillet, brown chicken and garlic in 3 tablespoons oil; remove chicken from pan.
Add pasta sauce then chicken.
Bring to a boil; reduce heat.
Cover and simmer 20 minutes, adding peppers during last 5 minutes.
Uncover; top each chicken breast with half cheese slice.
Toss hot cooked macaroni with remaining 1 tablespoon oil and parsley.
Serve with chicken and sauce.
Refrigerate leftovers.