Old-fashioned cacciatore requires hours of simmering – this quick & healthy version can be on the table in 20 minutes! All you need is a crispy salad on the side.
- Prep: 5 min
- Cooking: 15 min
- 1 tbsp (15 mL) butter
- 4 (about 1 lb/450 g) small boneless skinless chicken breasts
- 2 cloves garlic cloves minced
- 1 pkg (8 oz/227 g) sliced mushrooms
- 1 green bell pepper cut into thin strips
- 1 tsp (5 mL) dried Italian herb seasoning
- 1 can (19 oz/540 ml) Italian-stylestewed tomatoes
- 8 oz (250 mL) broad egg noodles preferably curly style
- 1/2 cup (125 mL) 35 % cream
- Salt and pepper to taste
- Freshly grated Canadian Parmesan cheese
Heat a large skillet over medium-high heat. Add butter and swirl to coat pan; brown chicken, turning once, for about 2 min per side. Transfer to a plate. Add garlic, mushrooms, green pepper and Italian seasoning to pan and sauté for about 3 min or until mushrooms start to brown.
Add tomatoes and bring to a boil, scraping up brown bits stuck to pan. Arrange chicken in pan in a single layer, turning to coat in sauce. Reduce heat and simmer, turning chicken once, for about 8 min or until chicken is no longer pink inside and sauce is thickened.
Meanwhile, in a large pot of boiling salted water, cook noodles for about 5 min or until just tender or according to package directions. Drain well.
Using tongs, transfer chicken to a cutting board. Stir cream into sauce; increase heat to high and bring to a boil. Season to taste with salt and pepper. Divide noodles among serving bowls; slice chicken and arrange chicken on top of noodles. Spoon sauce over top and sprinkle with Canadian Parmesan cheese.
If only large chicken breasts are available, use 1 lb (500 g) and cut them in half or slices horizontally so the pieces are 1/2 to 3/4 inch (1 to 2 cm) thick. This ensures they cook quickly in the sauce.
For the Adventurous: Add 1/4 cup (50 ml) drained pickled hot peppers after stirring in the cream and garnish each serving with black olives.
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|Calcium:||12 % / 134 mg|