Chicken cacciatore is a classic Italian dish that is perfect for a winter evening. The chicken is cooked in a tomato-based sauce with bell peppers, onion, garlic, and zucchini, and the finished dish is served over a bed of pasta. This recipe can be made ahead of time and frozen in individual portions, making it a convenient option for a busy weeknight. To prepare the dish, simply brown the chicken in a large skillet, then add the remaining ingredients and simmer until the chicken is cooked through. Boil the pasta while the chicken is cooking, then portion out the pasta into individual serving bowls. Top with the chicken and sauce, and enjoy!
This chicken cacciatore recipe is from a cooking class I hosted this year. I love that you can cook up in advance and freeze for later, as well as that it makes three freezer meals! Hope you enjoy!
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Chicken Cacciatore
- Total Time: 30
Description
A rustic poultry-vegetable hunter’s stew. This is a great freezer meal. It makes 3 freezer meals with 2 servings each.
Ingredients
6 chicken thighs (skinless, boneless)
2 tbsp vegetable oil
2 cans (28 oz) diced tomatoes
2 bell peppers, chopped
1 onion, chopped
2 garlic cloves chopped
1 zucchini sliced or cubed
1/4 tsp dried basil
5 cups dried pasta
Instructions
Brown chicken in oil, 10 minutes, turning occasionally; drain off fat if needed.
Add the rest of the ingredients except pasta. Cover and simmer 25 minutes.
While the chicken is cooking, boil the pasta, and drain when it is done cooking.
Portion out the pasta into 3 freezer trays. (approx. 2 cups cooked pasta in each pan).
Once the chicken is cooked, portion out 2 chicken thighs onto the pasta, and spread out the sauce evenly between 3 trays.
Let cool. Cover with foil and freeze.
Notes
To reheat: Bake from frozen at 350 degrees for 30-40 mins. It is faster to reheat if you let the dish thaw in the fridge the night before.
- Prep Time: 20
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