Chicken cacciatore



Ready In:




Good For:


About this Recipe

This extremly flavorful and fulling chicken and pasta dish is great for a busy family on the move and easy to prepare. You can make simple substitutions to any of the ingredients to make it more likeable to your eaters. Feel free to use boneless chicken, chicken legs or chicken breasts. Instead of mushrooms you can use summer squash or keep both for a extra punch.  Add hot peppers to kick it up a knotch!  You can’t go wrong with this dish.

  • 8 pieces chicken thighs (bone in, skin removed)
  • 1 large bell pepper
  • 1 medium onion
  • 1/2 Pound mushrooms
  • 2 cloves fresh garlic
  • 1 jar Andy’s Roasted Red Pepper Tomato Sauce
  • 1 lb spaghetti 
  • grated parm and fresh parsley for garnish

Step 1

pre heat oven to 375 and fill a large pot 3/4 full with water and place on stove top 

you will need a large roasting pan with lid 

Step 2

place chicken pieces in pan.  slice peppers, onions,  muchrooms and rough chop the garlic 

spread the veggies around the chicken in the pan


Step 3

open jar of Andy’s Roasted Red Pepper Tomato Sauce and pour over everything in the pan

add a cup of water to jar, swirl around and add to the pan


Step 4

cover chicken dish with lid and place in oven on middle rack

bake covered for 1hr 30mins at 375 (or until chiken is fully cooked)


Step 5

with 40 mins left, boil water and cook pasta (follow directions on pasta box for cooking instructions)

strain pasta when done, remove roasting pan from oven, remove lid, and let rest 5 mins to thicken and slighlty cool

place pasta in bowl, scoop chicken, vegetables and sauce over pasta

garnish with cheese and parlsey