Braised Chicken Cacciatore
1. In a large saucepot, heat oil over medium-high heat. Pat chicken dry with a paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to a plate.
2. In the same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat for 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from the bottom of the saucepot with a wooden spoon. Add chicken and any juices on the plate; reduce heat to medium and cook for 5 minutes or until the internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.
3. Prepare pappardelle as the label directs; drain. Makes about 3 cups.
4. Serve chicken and sauce over pappardelle garnished with parsley if desired.
- 23 g Fat
- 5 g Saturated
- 166 mg Cholesterol
- 591 mg Sodium
- 45 g Carbohydrates
- 5 g Fiber
- 7 g Sugars
- 42 g Protein
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Nutritional Information
- 23 g Fat
- 5 g Saturated
- 166 mg Cholesterol
- 591 mg Sodium
- 45 g Carbohydrates
- 5 g Fiber
- 7 g Sugars
- 42 g Protein
Directions
1. In a large saucepot, heat oil over medium-high heat. Pat chicken dry with a paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to a plate.
2. In the same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat for 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from the bottom of the saucepot with a wooden spoon. Add chicken and any juices on the plate; reduce heat to medium and cook for 5 minutes or until the internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.
3. Prepare pappardelle as the label directs; drain. Makes about 3 cups.
4. Serve chicken and sauce over pappardelle garnished with parsley if desired.