Chicken Cacciatore Recipe
Marinated roasted chicken breast, sautéed onions and bell peppers smothered in our signature marinara sauce and served on a bed of spaghetti.
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Ingredients
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Marinated Roasted Chicken
Vegetables & Sauté
Signature Marinara Sauce
Pasta & Finishing
Method
Marinated Roasted Chicken
- 1
Prepare the marinade
In a bowl, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until emulsified.
- 2
Marinate the chicken
Place 4 boneless skinless chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring each piece is coated. Refrigerate for at least 30 minutes, up to 4 hours.
- 3
Roast the chicken
Preheat oven to 425°F (220°C). Place marinated chicken breasts on a lightly oiled baking sheet or ovenproof skillet. Roast for 18–22 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes, then slice the breasts into 1/2-inch thick slices. Reserve any juices in the pan for later.
Vegetables & Sauté
- 4
- 5
Sauté onions and peppers
In a large skillet over medium-high heat, warm 2 tbs extra-virgin olive oil. Add the sliced onion and cook 3–4 minutes until beginning to soften. Add the sliced bell peppers and continue to sauté 5–6 minutes until softened and slightly caramelized. Add 2 minced garlic cloves, 1 tsp crushed red pepper flakes, 1 tsp salt and 1/2 tsp black pepper; sauté 1 minute until fragrant. Transfer the vegetables to a plate and keep warm.
Signature Marinara Sauce
- 6
- 7
Simmer the marinara
Add a 28 oz can of crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Stir to combine. Bring sauce to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
- 8
Pasta & Finishing
- 9
Cook the spaghetti
Bring 4 L of water to a rolling boil in a large pot. Add 2 tbs kosher salt. Add 12 oz spaghetti and cook uncovered according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
- 10
Assemble the dish
Return drained spaghetti to the pot or to the skillet with the sauce over low heat. Add the marinara with vegetables and toss to coat, adding up to 1/4–1/2 cup reserved pasta water if needed to loosen the sauce. Arrange sliced roasted chicken on top of the sauced spaghetti and spoon extra sauce over the chicken.
- 11
Garnish and serve
Divide the spaghetti and chicken among 4 plates (or family style). Sprinkle with grated Parmesan (optional) and garnish with fresh basil leaves. Serve immediately.