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Chicken Cacciatore


It takes less than an hour to prepare this savory skillet dish, featuring chicken in a fabulous tomato sauce seasoned with green peppers and mushrooms.  What a great topper for spaghetti!

serves 4 people


cost per recipe: $6.93

The price is determined by the national average.

  • 2

    tablespoons cornstarch

  • 1/4

    cup water

  • 2

    pounds chicken parts, skin removed

  • 1/2

    teaspoon minced garlic

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    can (14.5 ounces) whole peeled tomatoes, cut up

  • 1/2

    teaspoon Italian seasoning, crushed

  • 1

    small green pepper, cut into 2-inch-long strips (about 1 cup)

  • 3

    ounces mushrooms, cut in half (about 1 cup)

  • 8

    ounces (1/2 of a 1-pound package) spaghetti, cooked and drained

  • 1/4

    cup grated Parmesan cheese

view nutrition info

How to Make It

Step 1

Stir the cornstarch and water in a small bowl until the mixture is smooth.

Step 2

Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on all sides. Remove the chicken from the skillet.

Step 3

Stir the broth, tomatoes, Italian seasoning, pepper and mushrooms in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 30 minutes or until the chicken is cooked through.

Step 4

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce over the spaghetti. Sprinkle with the cheese. 

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

Swanson® Chicken Broth

Swanson® Chicken Broth


Ratings & Reviews

  • joys

    February 7, 2006

    Chicken Cacciatore

    I added yellow peppers and white onions.

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