Tag: chicken

EASY CHICKEN CACCIATORE RECIPE – Butter with a Side of Bread by Gordon Ramsay

One-Pot Chicken Cacciatore is a simple & delicious chicken dinner. Easy Chicken Cacciatore recipe baked with pasta, chicken, tomatoes, peppers & cheese in about an hour. Quick & easy chicken recipe perfect for weeknight dinners.

I have a great one-pot meal to share with you all today. It’s one of my favorites! Yes, it tastes delicious, but one of the reasons I love it is because it’s so easy. You don’t even cook the pasta beforehand – just throw everything together in a 9×13 pan and bake it for an hour! So EASY! Plus, nothing brings family together like baked cheese!

I served this with my Easy Parmesan Garlic Dinner Rolls. Check them out- they’re so simple to make!

To save time, I use already cooked, diced chicken {or use canned chicken or buy a rotisserie chicken from the store! I also like to chop and freeze veggies beforehand, so in this case, the onions and bell pepper- measure out what you need and it’s done. Or you can just chop the veggies when you make the dish of course.

What is Chicken Cacciatore?

Chicken Cacciatore is a simple chicken dinner made with diced chicken, pasta, onions, tomatoes, bell pepper and mushrooms. This dish is baked all together and topped with cheese half way through.

Is Chicken Cacciatore Healthy?

Chicken Cacciatore is a very healthy meal! It’s packed with lean chicken and vegetables, which add protein, calcium and iron. You’re welcome to swap in whole wheat pasta instead. Just add an additional 1/2 cup of chicken broth and cook for another 10-15 minutes, testing for doneness.

I don’t recommend using gluten-free pasta in this dish since it’s so much more tender than regular pasta.

Ingredients needed to make Chicken Cacciatore Bake:

Here’s what you’ll need to make chicken cacciatore:

–1 box of Penne pasta- try not to substitute another pasta in this dish. Penne is a heartier pasta, which is needed since it bakes for an hour.

–diced onion

–chicken – you’ll need cooked, diced chicken. Feel free to use a rotisserie chicken or canned!

–diced tomatoes (undrained)

–1 can tomato sauce

–chicken broth

–sliced mushrooms – fresh or canned, whatever you have is great!

–bell pepper- I prefer yellow since the color blends well with the rest of the ingredients

–Seasonings: Italian seasoning, minced garlic and salt & pepper

–Parmesan cheese & Mozzarella Cheese- you top the entire dish with these 2 cheeses during the last 30 minutes of baking. If you don’t have one or the other, feel free to substitute as you’d like!

Can you freeze Italian Chicken Cacciatore?

Yes, you can freeze chicken cacciatore in an air-tight container for up to 3 months. When you’re ready to serve, let it defrost on the countertop, then either microwave or place it in the oven to reheat.

How to make Chicken Cacciatore Recipe:

Preheat the oven to 400 degrees. Spray a 9×13 pan with cooking spray.

Are you ready for these very difficult, elaborate instructions? Add all ingredients except for the Parmesan cheese to the pan. Stir to combine. That’s it!

Cover the entire pan tightly with foil that’s been sprayed with cooking spray on the underside. The noodles have to cook, so you need the heat to stay trapped in the pan.

After 30 minutes, remove from the oven and stir. Cover pasta with cheese and replace foil. Cook for another 30 minutes. Enjoy!

Notes: If you have to use a more delicate type of pasta, like bowtie or rotini, reduce the cooking time to 40-45 minutes total.

Chicken Cacciatore Bake

Print Pin Rate

Course: dinner, Main Course, Vegetables

Cuisine: American

Keyword: chicken cacciatore recipe

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: 8

Calories: 158kcal

Author: Butter With A Side of Bread

Ingredients

Ingredients:

1 14-16 oz box Penne pasta
1/2 cup diced onion
3 cup cooked chicken diced
1 can diced tomatoes undrained
1 can {14-16 oz} tomato sauce
1 can chicken broth
1 can sliced mushrooms 4 oz
1 yellow bell pepper diced
1 1/2 tsp Italian Seasoning
1/2 tsp minced garlic 1 clove
1/2 cup Parmesan cheese grated
1/2 cup Mozzarella cheese grated
Salt & Pepper to taste

Instructions

Instructions:

Preheat the oven to 400 degrees. Spray a 9×13 pan with cooking spray.
Add all ingredients except for the cheeses to the pan. Stir to combine.
Cover the entire pan tightly with foil that’s been sprayed with cooking spray on the underside. The noodles have to cook, so you need the heat to stay trapped in the pan.
Bake for 30 minutes at 400 degrees F.
Remove foil. Sprinkle with cheeses. Tent foil a bit and replace on pan. Cook for another 30 minutes.

Nutrition

One-Pot Chicken Cacciatore is a simple & tasty chicken dinner. Easy Chicken Cacciatore recipe baked in the oven with pasta, chicken, tomatoes, peppers & cheese in about an hour. Quick & easy chicken recipe perfect for weeknight dinners.

Naked Chicken Chile Relleno — The Skinny Fork by Gordon Ramsay

So my Naked Chicken Chile Relleno is loosely based off the one that I had. It’s baked and stuffed with chicken, walnuts, and queso fresco, but that’s about where the similarities end. Their relleno was smothered in queso, which yes… is as amazing as it sounds, but I’m keeping it light here today folks. So, I opted to smother mine in green enchilada sauce instead. I also added in some garbanzo beans to the mix to give another layer of texture and also to bulk up the mix.

As it turns out, this is a pretty crazy easy dish, especially if you have some leftover chicken on hand to shred up for the filling. I took the easy way out and cooked the chicken in my instant pot, but you can acquire your cooked chicken however you’d like.

Peruvian Potato & Chicken Salad (Causa Rellena) – Behold the “Giver of Life” by Gordon Ramsay

There’s nothing very unusual, or interesting about serving a
chicken or potato salad at a cookout, which is why this truly unique, Peruvian potato and chicken
salad will cause such a stir. Or should I say, “causa” a stir, since in Peru that’s
what this gorgeous dish is called. I’m told the name comes from the Inca word for
“giver of life,” which is exactly what this will do to your summer picnic
table.

Above
and beyond the bold, vibrant flavors, this is unlike any other potato-based
salad, in that we’re using mashed potatoes instead of cubes, or chunks, but it
really does work beautifully, and the smooth, silky texture makes this even
more refreshing to eat. Keep all that in mind the next time a heat wave rolls
through your area.

I
went very minimal with the cherry tomato garnish, but my Peruvian friends are
letting me know that olives are a very traditional garnish, as are hardboiled
eggs. If you do an image search, you’ll see all kinds of elaborate
presentations, and that’s half the fun of making something like this, so go
nuts. Regardless of how you dress yours up, or what ends up in your salad, I
really do hope you give this a try soon. Enjoy!

Ingredients for 4 Appetizer-Sized Portions (in 6-oz
ramekins):

For the potato mixture:

1 1/4 pound Yukon Gold potatoes, or russet

2 tablespoons Aji Amarillo chili paste, or to taste (see
note below)

2 tablespoons olive oil

1 or 2 limes, juiced, or to taste

salt and cayenne to taste

For the chicken salad:

1 large cooked chicken breast, diced or shredded

1/4 cup green peas

1/4 cup cooked diced carrots

2 tablespoons finely diced roasted red pepper

1 teaspoon minced shallot, or red onion

2 tablespoons freshly chopped cilantro

1 teaspoon lime juice

1/4 to 1/3 cup mayo, or as needed

salt and cayenne to taste

For the sauce:

1/3 cup mayo

1 tablespoon sour cream, optional
1 small crushed garlic clove
2 teaspoons Aji Amarillo chili paste, or to taste
a splash of water to adjust the thickness

Please Note: If you can’t find Aji Amarillo, you can make a paste from some fire-roasted and peeled orange or red bell peppers, and red Fresno chilies for some heat. While this does get you close, you should definitely try to find a jar of the real stuff, since it does have such a unique flavor.

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