In our house, there are two things that always go over big at dinner time – spaghetti and chicken. So with chicken cacciatore, we get the best of both worlds.
The bulk of the meal freezes perfectly, and it works in a freezer bag, so it hardly takes up any room. All that will need to be done before dinner is to boil some pasta. Easy and delicious!
Chicken Cacciatore
- 3 T. Extra-virgin olive oil
- 1/2 small onion, diced
- 1 green pepper, diced
- 3 carrots, diced
- 2 cloves garlic, diced
- 1/2 t. crushed red pepper flakes
- 2 t. Italian seasoning
- 1 t. salt
- 1 lb. boneless, skinless chicken pieces (breasts or thighs)
- 2 cans crushed tomatoes
- 1/2 c. chicken stock
1. Heat olive oil in a large skillet over medium heat. Add onion, green pepper, carrots and garlic. Cook for about 5 minutes, until veggies are cooked but still a little crispy. Stir in seasonings.
2. Add chicken to the skillet. Cover with tomatoes and chicken stock. Bring to a slow boil, cover and simmer at least 30 minutes. The chicken should be fully cooked by this point, but a longer simmer time will result in more flavor. Before serving, you can cut the chicken into bite-sized pieces if desired. Serve over spaghetti.
Stop by $5 Dinners for the $5 Dinner Challenge.
That looks so yummy! I think I am going to try it this month. Thanks for showing me how you store it. I am very confused about how foods are supposed to be stored after cooking.
I was looking and looking and looking for a good recipe for this lst week! I am bookmarking it and saving it, thanks!
What size are the cans of crushed tomatoes? Looks yummy!!
that looks great! i’d never thought about using chicken tenders whole in this dish (nor had i thought about freezing it — doh!) yum.
Meals like this are always a hit at our house…anything with pasta gets gobbled up very quickly. I haven’t made this in a while; will have to add to my rotation.
If i freeze it how do i reheat? will the chicken be over done, since it’s cooked twice?