Speedy Skillet Chicken Cacciatore

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
Yields 4 servings
speedy skillet chicken cacciatore

Ingredients

  • 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

Preparation

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.

Tips

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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Nutrition

Nutritional Information

per serving
Energy: 579 Calories
Protein: 40 g
Calcium: 58 g
Fat: 21 g
Fibre: 4.6 g
Sodium: 555 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 134 mg
Selenium: 192 %
Niacin: 93 %
Folate: 77 %
Thiamin: 71 %