Chicken Cacciatore on Pasta

Cacciatore in Pasta


1 whole chicken, cut-up
125ml (½ cup) cake wheat flour
65ml (¼ cup) sunflower oil
2 medium onions, sliced
2 cloves garlic, finely chopped
1 green bell pepper, sliced into strips
1 can (410g) diced tomatoes, undrained
1 can (410g) All Gold tomato puree
250g button mushrooms, sliced
125ml (½ cup) dry white wine
5ml (1 teaspoon) dried oregano leaves
5ml (1 teaspoon) dried basil leaves
salt and freshly ground black pepper, to taste
grated parmesan cheese, optional


1. Add pasta to a large pan with rapidly boiling water, cook until just tender. Drain and rinse well, toss in a bit of olive oil. Keep warm.
2. Coat chicken with flour. In a large saucepan, heat oil over medium-high heat. Cook chicken for 15 to 20 minutes or until brown on all sides. Remove and set aside.
3. Add onions, garlic and green pepper to saucepan, sauté until soft.
4. Add all remaining ingredients except Parmesan cheese.
5. Bring to boil and then reduce heat. Cover and simmer 45 minutes.
6. Serve over warm pasta, sprinkle with parmesan cheese if desired.

Find more tasty meals, visit our pasta recipes to inspire your next dinner!

Serves 4

Chicken Recipes

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