Name: Luigi’s Restaurant Colorado Springs Chicken Cacciatore Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces Chicken breasts; 2 pieces Chicken thighs; 2 tablespoons Olive oil; 1 cup Onion, chopped; 1 cup Carrots, sliced; 1 cup Bell peppers, chopped; 1 cup Celery, chopped; 4 cloves Garlic, minced; 28 ounces Canned diced tomatoes; 1 cup Chicken broth; 1 teaspoon Dried oregano; 1 teaspoon Dried basil; 1 teaspoon Salt; 0.5 teaspoon Black pepper; 12 ounces Rigatoni pasta; 0.5 cup Parmesan cheese, grated

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

A chicken breast and thigh baked in a tomato based sauce with chunky vegetables (carrots, peppers, onions, celery, etc.); served over a bed of rigatoni.

Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper, then brown the chicken breasts and thighs on both sides, about 5 minutes per side. Remove from skillet and set aside.

Prepare the Chicken

In the same skillet, add chopped onion, carrots, bell peppers, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Pour in the canned diced tomatoes and chicken broth. Stir in the oregano, basil, and additional salt and pepper to taste. Bring the mixture to a simmer.

Combine Ingredients

Return the browned chicken to the skillet, nestling it into the tomato sauce. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Bake the Chicken

While the chicken is baking, cook the rigatoni pasta according to package instructions. Drain and set aside.

Cook the Pasta

Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken and vegetable sauce over a bed of rigatoni pasta and sprinkle with grated Parmesan cheese.

Serve

Chicken breasts

Chicken thighs

Olive oil

Onion, chopped

Carrots, sliced

Bell peppers, chopped

Celery, chopped

Garlic, minced

Canned diced tomatoes

Chicken broth

Dried oregano

Dried basil

Salt

Black pepper

Rigatoni pasta

Parmesan cheese, grated

Chicken Cacciatore

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Tortellacci

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Tortellacci Vegetarian – Served with sautéed mushrooms

homemade pasta, filled with a mixture of meat (turkey, beef, pork), spinach and cheeses

Ravioli – Small portion

Savor a delightful small portion of our vibrant, meat-free dish, expertly crafted to showcase a medley of fresh, seasonal vegetables and aromatic herbs. Each bite bursts with flavor, making it a perfect choice for those seeking a light yet satisfying meal that celebrates the essence of plant-based cuisine.

Small portion (no meat)

Tortellacci with vegetarian tomato-wine sauce and Besciamella sauce served with sautéed

Tortellacci Vegetarian – Small portion (no mushrooms)

Experience the flavors of Italy with Luigi’s Menu, a carefully curated selection of authentic dishes that celebrate the essence of Italian cuisine. Each item is crafted with fresh, high-quality ingredients and traditional recipes that transport you straight to the heart of Italy. From rich pasta sauces to savory meats and vibrant vegetables, every bite is a delightful journey through Italy's culinary landscape. Join us for an unforgettable dining experience that embodies the warmth and passion of Italian hospitality.

Luigi’s Menu

Make Chicken Cacciatore Recipe in just 1h . A chicken breast and thigh baked in a tomato based sauce with chunky vegetables (carrots, peppers, onions, celery, etc.); served over a bed of rigatoni.

Chicken Cacciatore Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions