Thursday, 10 January 2013

Chicken Cacciatore

This is an updated version of this old favourite. This is actually the very first thing I ever made for Wil when we started dating.  I made a few changes to make it a little leaner, using boneless breast meat instead of legs, and using whole wheat pasta in place of regular. You can make it gluten free, by using a different thickener for the sauce, and gluten free pasta.

What you need: 4 boneless, skinless chicken breasts, cut into bite size pieces; ; 1 can 796 gr of crushed tomatoes; 1/2 small onion, finely chopped; 3 cloves of garlic, minced;  1 cup of chopped sweet peppers, any colour, or combination you like;1 tbs Italian seasoning; 1/2 cup water; 1 tbs flour; 1 tsp to 1 tbs of sambal oelek, or other spice to add some heat; salt and pepper;1 375 gr box of whole wheat spaghetti; 2 tsp oil for cooking.

What you do: heat oil in a skillet, on medium high heat, and add chicken. Cook several minutes to brown the chicken on all sides. Add onion, garlic and peppers, and allow to cook a few minutes before adding tomatoes.  Add seasonings. Whisk the water and flour together, and stir into the sauce. Lower the heat to medium low and allow sauce to simmer for 40 minutes to an hour. Stir every 5 minutes or so.
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions. Serve sauce over pasta with grated Parmesan cheese.

A baked version is easy to do for something different. After draining the pasta, add all the sauce and stir to mix well. Place into a casserole dish and top with grated mozzarella cheese, then bake 20 minutes in a 350 *F oven.

Can be served with a green or Ceasar salad, and garlic bread if desired.

This serves 4-6 people, unless Luc is there, then serves 3.

As always - enjoy.

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