Chicken Cacciatore over Pasta Recipe -
Chicken Cacciatore over Pasta Recipe
  • READY IN 33 mins

Chicken Cacciatore over Pasta

Recipe by  

"Impress the family tonight with this easy, Italian-style pasta and chicken main dish."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    23 mins

    33 mins


  1. Slice chicken breasts into 32 pieces.
  2. Spray a large skillet with olive oil flavored cooking spray. Saute chicken, onion, and green pepper for 6 to 8 minutes. Stir in drained tomatoes and tomato sauce.
  3. Add SPLENDA® Granulated Sweetener, Italian seasoning, olives, and black pepper. Mix well to combine. Lower heat and simmer for 10-15 minutes, stirring occasionally.
  4. For each serving, place 1/2 cup pasta on a plate and spoon 2/3 cup sauce over top.
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  • Note
  • Serving Size: 1/2 cup noodles, 3/4 cup chicken cacciatore

Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2004

Garlic makes the world a better place so I added 2 cloves of crushed garlic with the onions. I was very hesitant to add a sugar substitute, but it really worked! I used fresh herbs (basil, rosemary, sage and thyme) instead of the italian seasong mix. Hubby thought it was a bit bland, but my children and I really liked it. I think next time I'll just use whole chicken breast baked with a blend of italian seasonings and make the sauce as outlined in the recipe. Over a good dish, and I'll make it again.

Most Helpful Critical Review
Jan 18, 2007

Nice and not too heavy.


23 Ratings

Mar 12, 2007

I added some minced garlic and parmesan to this recipe, and my family absolutely loved it. I let it simmer for about 3 hours, so the flavors would blend well. The chicken was sooo moist and tender! The sauce seemed a bit runny, and bland. I think next time I will make it with spaghetti sauce instead and maybe add some mushrooms. Overall, everyone loved it and ate all the leftovers!

Apr 02, 2005

I gave this recipe four stars after I changed some things. To be fair, though, I changed this recipe before I made it the first time. I increased the chicken to 2&1/4lbs and used skinless, boneless thighs. Then increased the onions and peppers to 2/3c each. I eliminated the tomato sauce and added 1(28oz)can of crushed tomatoes instead. I also added 1&1/2tsp of minced garlic and 1/2c sliced fresh mushrooms. I increased the Italian seasoning to 2tsp and the black pepper to 1/4tsp. I left out the olives only because I do not like them. I would make this again only I would decrease the sugar to only 1tbsp. I added both and I thought it was too sweet.

Feb 11, 2006

whole family loved this recipe. so much so that i printed it for my recipe box. i did cheat though .. instead of chicken breast halves i bought chicken tenders, which made for a lot less cutting.

Oct 13, 2009

easy to make and tastes great

Aug 31, 2005

I really liked this recipe, like most recipes when it comes to the seasonings I don't measure them. To keep the chicken from being bland, I sprinkled on some minced garlic while sauteing the peppers and onions. I also added the italian seasoning before the tomatoes. I used 2 14.5 ounce diced tomato cans and more tomato sauce, I love tomatoes. I also only added half the splenda called for. This was wonderful served over whole wheat rotini pasta.

Mar 03, 2005

My family said this was too bland, it just tasted like plain tomatoes and chicken. It needed more spice, or.....something.


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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