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Easy Chicken Cacciatore

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Italian Pasta Poultry


  • 1/4 c Olive Oil
  • 1/2 ts Crushed Red Pepper
  • 2 lb Boneless Chicken Breasts *
  • 1/2 lb Thickly Sliced Mushrooms
  • Jar Ragu Spaghetti Sauce **
  • 2 lg Sweet Peppers ***
  • 1 lg Green Pepper ****
  • 3/4 ts Dried Thyme; crushed
  • 2 tb Red Wine Vinegar
  • Hot cooked spaghetti or linguini


* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips
Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini.
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