Recipe by scarlett
"A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later."
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skinless, boneless chicken breast halves, cubed
green bell pepper, diced
sliced fresh mushrooms
1 (28 ounce) can
Italian-style crushed tomatoes
chopped fresh parsley
ground black pepper
1 (8 ounce) package
grated Parmesan cheese
This is excellent! We just loved it! I followed the recipe adding a few things-a diced zucchini, 4 cloves garlic instead of one, 1 can (14 1/2 ounces) of stewed Italian seasoned tomatoes, chopped ,in addition to the crushed tomatoes (the ones i had weren't Italian-style), 1/4 cup dry red wine, 2 teaspoons sugar, and 1/4 teaspoon crushed red pepper flakes. Followed the directions and served it over thin spaghetti with garlic bread. Thank you so much for sharing! I will make this again and the bonus is that it is healthy and very low in fat, but it doesn't taste like it Yum! Also, I think olive oil should be used instead of vegetable, the olive oil gives it a wonderful flavor! Eating the leftovers and they are fantastic!
I appreciate how easy this recipe is and if you wanted, you could really jazz it up with more veggies, spices, ect., but I believe in rating the recipe "as is" and as is, it gets a high 3!
Oh man....this stuff is seriously good!!!!! I followed the recipe, except I think I put in two cloves of garlic because we love it. Just a great recipe. And it can be made ahead of time and frozen! THANK YOU SCARLETT!
This is one of those recipes I didn't have much time to dedicate myself into and it turned out so delicious! First, I browned the chicken in a pan with lots of onions, garlic and green pepper. Once ready, I transferred to the crockpot with the remaining ingredients and cooked on low for probably 4 hours. I didn't have any mushrooms, I didn't cube the chicken and at the end I forgot to add Parmesan, but even then was very flavorful. Next time I will make sure to have everything. Served over whole wheat egg noodles with steamed broccoli and cauliflower.
This was great! Added extra diced green/red peppers, zucchini, grated carrots (slide those veggies in where you can), 1/4 cup shakey parmesan cheese, used regular crushed tomatoes so added extra dried basil and oregano and a little brown sugar. Threw it all in the slow cooker, served over WW egg noodles with a sprinkle of real parmesan on top. Thanks for sharing your recipe!
this is very good! However, I did follow another reviewers recommendation and floured the chicken before browning, added a 14 1/2 oz can of diced tomatoes in addition to the 28 oz crushed tomatoes, used red pepper instead of green, used 4 cloves of garlic and sauteed sliced mushrooms, and diced zucchini. When I turned it down to simmer, I added 1/4 cup dry red wine, a packet of Splenda and a pinch of red pepper flakes. THAT made it 5 star awesome!!! Without these changes, i feel that it would have just been OK.
Yummy, yummy, yummy! Easy and quick to prepare. I bumped up the garlic to 3 cloves and increased the Italian seasoning and basil. Over whole wheat pasta, this was flavorful and filling.
I made this recipe exactly as it is written, except added one extra bottle of Emeril's Marinara Sauce, as we like lots of sauce. It was easy & so delicious! It looked pretty too. Nice to dip garlic bread into. Served it with lightly buttered green beans on the side & the garlic toast. I highly recommend this recipe! Five Stars!
* Percent Daily Values are based on a 2,000 calorie diet.
Scarlett's Chicken Cacciatore
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 73
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