Quick Chicken Cacciatore - That Tastes Like It Simmered All Day. |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was based on a recipe from Rachel Ray's Cookbook that I just love. The combination of chicken tenders & chicken thighs along with the beef broth makes it taste like it's simmered for hours - yet complete in less than a half an hour Ingredients:
3/4 lb boneless skinless chicken thighs |
3/4 lb bonless skinless chicken tenders |
1 tablespoon olive oil |
3/4 teaspoon crushed red pepper flakes |
8 -10 cremini mushrooms, sliced |
4 garlic cloves, minced |
1/2 cup beef broth |
2 tablespoons chopped cilantro or 2 tablespoons flat leaf parsley |
2 tablespoons chopped basil |
1 (32 ounce) can crushed tomatoes or 1 (32 ounce) can whole tomatoes, squeezed |
1 lb egg noodles (homemade or frozen from store is best, but dried will do just fine) or 1 lb fettuccine pasta (homemade or frozen from store is best, but dried will do just fine) |
freshly grated parmesan cheese or romano cheese |
crusty bread |
Directions:
1. Heat a nonstick skillet over medium high heat.
2. Add a swirl of olive oil- let it heat-up in order to brown the chicken.
3. Brown the chicken: Add first the chicken thighs & brown for ~ 3 minutes, then the chicken tenders.
4. Remove all chicken from pan when brown,season the chicken with garlic powder, salt & pepper.
5. Reduce heat to medium and return pan to stove.
6. Add red pepper, mushrooms, fresh minced garlic.
7. Cook until mushrooms are darker, tender& releasing juices juices.
8. Add beef broth.
9. Stir in tomatoes with the fresh basil & cilantro or parsley.
10. Add the chicken and simmer~ 5 minutes to fully cook the chicken.
11. Toss cooked pasta with cacciatore.
12. Serve with freshly grated Parmagiano or Romano& crusty bread.
13. Beef Broth is the secret ingredient- Don't omit.
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