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Chicken Cacciatore with Marinara


$ 7.99

8                      Chicken breast halves, skinless, boneless

1 large             Onion, chopped

1/2 lb.              Mushrooms, fresh, sliced in halves

4 oz.                Pimentos, whole, sliced and undrained

3                      Bay leaves

1 tsp.               Oregano, dried and whole

As desired       Hot cooked spaghetti

1/3 cup            Olive oil

3-4                   Garlic cloves, minced

1 jar                 Robert Rothschild Farm Artichoke Pasta Sauce

1/2 cup            Vermouth

1 tsp.               Thyme, dried and whole

2 medium        Green peppers, cut into strips


Dredge chicken in flour, shaking off excess. Heat Dutch oven over medium-high heat; add oil and chicken and sauté 4 - 5 minutes on each side or until golden brown. Remove chicken from Dutch oven and drain on paper towels. Add onion and garlic to Dutch oven, sauté over medium heat for 5 minutes. Stir in mushrooms, Artichoke Pasta Sauce, pimentos, vermouth, bay leaves, thyme and oregano; add chicken and bring to a boil. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally. Stir in green peppers and cook an additional 30 minutes, stirring occasionally. Remove bay leaves and serve over spaghetti. Yield 8 servings.

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