Scarlett's Chicken Cacciatore Recipe - Allrecipes.com
Scarlett's Chicken Cacciatore Recipe
  • READY IN ABOUT hrs

Scarlett's Chicken Cacciatore

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"A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
  2. While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  3. Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins

Footnotes

  • Cook's Note
  • You can freeze this dish easily: Prepare the ingredients as indicated in Step 1. Add remaining ingredients, except Parmesan and noodles. Simmer 5 minutes. Transfer sauce to an oven safe dish and freeze. To serve, thaw dish and bake at 350 for 35 minutes. Cook noodles according to Step 2 directions. Serve chicken over hot noodles, and top with Parmesan.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2010

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!

 
Most Helpful Critical Review
Oct 25, 2011

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!

 
Jun 30, 2010

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!

 
Jun 22, 2010

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.

 
Sep 07, 2010

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!

 
Mar 17, 2013

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.

 
Feb 24, 2011

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.

 
Aug 08, 2011

Scarlett's Chicken Cacciatore Haiku: "Simple to prepare. I thought this was just okay, but husband loved it." I followed the recipe to the letter, (although I served over penne as I didn't have egg noodles), and I just didn't like how the sauce slid off the pasta and didn't provide any tasty "coat." But my husband adored it, and I did appreciate its simplicity, but I think if I make it again, I'll add some tomato paste or something to thicken it up.

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 836 mg
  • 33%

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

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