I really love chicken cacciatore, but it takes too long to make. I found a recipe that reminded me of chicken cacciatore, and it took a fraction of the time to cook. Everyone devoured their dinners. Win, win!
Note: the original recipe (and as pictured) called for celery, but I’ll omit the celery next time. Add mushrooms if you’d like.
Adapted from “Chicken Creole” from The Southern Lady Cooks.
- Olive oil
- 4 chicken breasts, cut into bite size pieces
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 zucchini, chopped
- 6-8 mushroom, sliced (if desired)
- 1 (14.5 oz.) can petite diced tomatoes, undrained
- 1 c. chicken broth
- 1 (6 oz.) can tomato paste
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. garlic, minced
- 2 tsp. Italian Seasoning
- Serve over egg noodles
- Heat olive oil and saute chicken pieces until no longer pink. Remove and keep warm.
- In the same skillet, saute the onion, green pepper, and zucchini in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
- Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through.
- Serve over hot egg noodles.
Quick Chicken Cacciatore: