Recipe by Campbell's Kitchen
"Swanson® Chicken Stock creates a flavorful simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this complete skillet supper."
Watch video tips and tricks
skinless, boneless chicken breast halves
1 3/4 cups
Swanson® Chicken Stock
dried oregano leaves, crushed
1 (14.5 ounce) can
green pepper, cut into 2-inch long strips
onion, cut into wedges
ground black pepper
2 1/2 cups
uncooked medium shell-shaped pasta
Very tasty though I also included a red pepper in mine and uncovered for the last few minutes to reduce and thicken the sauce. My husband would have preferred more garlic too. Would make again. I only had fusili pasta and that worked fine.
Somewhat bland, I doubled the amount of seasonings and added 2 teaspoons of italian mix as well. Next time instead of using garlic powder I will chop fresh garlic and saute it with the chicken breasts in the first step.
Very tasty - I made some changes and want to remember what I did differently: added onions and pepper - also red pepper - right after the meat to saute them. Then used one can of chicken broth and fire roasted garlic tomatoes; half the oregano and about two tsp of Mrs. Dash Italian blend. Used penne pasta and added some Worcester sauce and stirred in 1/2 small can of tomato paste at the end to thicken. Served with freshly grated Parmesan cheese. Delicious!
I served this over rice and it was really good. Be sure to add salt while cooking. Also after the chicken is browned sautee the green peppers and onions, then add the stock and other ingredients back into the pan.
My "Chicken Cacciatore Diavolo and Pasta" had a few changes to this recipe. I use Olive Oil, fresh garlic and diced Tomatoes with Chilies (Rotel brand). I also substituted Italian Seasoning and a Bay Leaf in place of the dried oregano. I also added a can of Black Olives (chopped in quarters). I received Raving Reviews for this dish!
I really enjoyed this recipe, but did make a few changes. Like suggested, I used fresh garlic instead of powdered and added a little bit of white wine while it was simmering. I served it with brown rice instead of pasta, but think pasta would be great also. I used less chicken stock since I was not adding the pasta.
Awesome recipe. I used tomato sauce in place of the tomatoes (hubby doesn't like chunks of tomatoes), fresh garlic in place of the garlic powder & italian seasoning instead of the oregano. Even my picky hubby & son loved it. Reheats well for lunch. Thanks for the great recipe!
My family loved this dish, they are already requesting it again! I added some Italian seasoning, Worcestershire sauce, and a can of tomato paste. We weren't ready to eat when it was done, so I let it simmer for close to 45 minutes. That really brought out the flavors and let the sauce thicken. Just punch up the sauce and this is delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Cacciatore and Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
This one-pot Mexican classic is easy and packed with flavor.
Chicken broth and stock are heavy hitters for your holiday feast.