Chicken Cacciatore Pasta

• 8 oz penne pasta
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup diced bell peppers
• 1 cup diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Steps

1. 1 Cook the penne according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add chicken pieces and cook until golden brown; remove and set aside.
4. 4 In the same skillet, sauté onion, garlic, and bell peppers until softened.
5. 5 Stir in diced tomatoes, chicken broth, oregano, basil, salt, pepper, and tomato paste.
6. 6 Return the chicken to the skillet and simmer for 10 minutes.
7. 7 Add the cooked pasta to the skillet and toss to coat.
8. 8 Remove from heat and sprinkle with Parmesan cheese.
9. 9 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, use a splash of red wine instead of some of the chicken broth.
• Feel free to add a handful of frozen peas in the last few minutes of cooking for added color and nutrients.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth to maintain moisture.

Serving Suggestions

• Pair with a crisp green salad and crusty bread for a complete meal.
• A glass of red wine complements this dish beautifully.

FAQ