Chicken Cacciatore Pasta
Prep: 10 mins
Cook: 20 mins
4 serves Serves: 4
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This “hunter-style” meal is well balanced with flavours of tomato and olives
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Ingredients

  • 300 g wholemeal penne or spirals
  • olive or canola oil spray
  • 2 small skinless chicken breasts, cut into 2-3cm pieces
  • 1 large brown onion, diced
  • 2 cloves garlic, crushed
  • 2 red capsicums, seeded and cut into 2-3cm pieces
  • 400 g mushroom, sliced
  • 2 x 400 g cans no-added-salt diced tomatoes with basil, onion and garlic
  • 1/2 cup olives
  • pepper
  • 1 cup basil leaves, shredded
  • sprinkle chilli flake, optional
  • basil leaves, extra, to serve

Method

  1. Bring a medium-sized saucepan of water to the boil.
  2. Add pasta to boiling water and cook for 14 minutes until just tender, or according to packet instructions. Drain well and set aside.
  3. Place a large non-stick frypan on high heat and spray with oil. Add chicken and stir-fry for 2-3 minutes until browned, transfer to a plate and set aside.
  4. Reheat pan on high, spray with oil and cook onion for 3 minutes until softened, stirring often. Add garlic, capsicum and mushrooms and cook for a further 3 minutes. Stir through tinned tomatoes and olives, season with pepper and simmer for 5 minutes or longer if times permits.
  5. Add in chicken with any juices, basil and chilli flakes and heat for 2 minutes until cooked through, taking care not to overcook chicken.
  6. Mix cooked pasta through sauce and serve immediately topped with torn basil.


Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

More tips

Nutrition Information

per serving per 100g
Energy 2177 kJ 345 kJ
Protein 44.4 g 7 g
Fat, total 7.7 g 1.2 g
— saturated 1.1 g 0.2 g
Carbohydrate 58.4 g 9.2 g
— sugars 12.5 g 2 g
Sodium 1046 mg 165.9 mg
Fibre 16.8 g 2.6 g

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Comments (1)

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    Love this dish it is so filling 😊
    Marilyn Porter
    Posted on: 12 Oct 18

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