Name: Chicken Cacciatore
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta; 2 tablespoons olive oil; 1 12 lbs chicken breasts; 3 cups mushrooms, sliced; 12 cup onion, chopped; 2 garlic cloves, chopped; 1 bay leaf; 1 teaspoon dried rosemary leaves; 1 teaspoon salt; 1 (28 ounce) can tomatoes, whole, undrained; 1 (15 ounce) can tomato sauce; 14 cup parmesan cheese

Servings: 4 persons

1 lb rigatoni pasta
2 tablespoons olive oil
1 12 lbs chicken breasts
3 cups mushrooms, sliced
12 cup onion, chopped
2 garlic cloves, chopped
1 bay leaf
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 (28 ounce) can tomatoes, whole, undrained
1 (15 ounce) can tomato sauce
14 cup parmesan cheese

1
Cook past according to package directions.
2
Meanwhile, in 5-quart saucepan over medium-high heat, heat oil; add chicken.
3
Cook until browned, about 10 minutes; push to one side of saucepan.
4
Add mushrooms, onion, garlic, bay leaf, rosemary, and salt.
5
Cook 5 minutes or until mushrooms are tender.
6
Add tomatoes with juice and tomato sauce; heat to boiling.
7
Reduce heat; simmer, uncovered, 15 minutes, stirring occassionally.
8
Discard bay leaf.
9
Toss hot pasta and sauce; serve with fresh parsley and cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Cacciatore

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