chicken cacciatori

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 580.0
  • Total Fat: 17.7 g
  • Cholesterol: 56.4 mg
  • Sodium: 1,027.2 mg
  • Total Carbs: 78.9 g
  • Dietary Fiber: 14.1 g
  • Protein: 32.1 g

View full nutritional breakdown of chicken cacciatori calories by ingredient


My alteration of a Taste of Home recipe. My alteration of a Taste of Home recipe.
Number of Servings: 4


    4 Chicken breasts (skin removed) or a whole broiler chicken
    1 large onion, chopped
    2 ribs celery, sliced on bias
    1 bell pepper chopped
    1 zucchini halved then sliced
    1 yellow squash halved then sliced
    1 cup fresh mushrooms chopped
    2 tbsp olive oil
    2 tbsp butter
    1/4 cup flour
    1 can (28oz) petite diced tomatoes (UNdrained)
    1 can (8oz) tomato sauce
    1 can (6oz) tomato paste
    1 cup water (can use red wine)
    3 cloves garlic minced
    1 tsp thyme
    1 tsp oregano
    1 tsp rosemary
    1 tsp basil
    1 tbsp sugar
    4 servings spaghetti noodles
    4 tbsp parmesean cheese (1tbsp/serving)


Honestly, it's much easier if you have all the veggies chopped in advance. (I learned this the hard way!) Cut your chicken if you have a whole chicken.

Place oil and butter in bottom of pot. Put oven on warm.

Coat chicken with flour and salt and pepper if you like.
Put chicken in hot oil and brown on all sides. Place chicken in the oven to stay warm.
Put in onions, pepper, celery, mushrooms, zucchini, and squash in pot and cook for around 5 minutes or so. Add garlic, tomatoes, tomato sauce, tomato paste, water, herbs and sugar.
Bring to a boil.
Lower heat, cover and cook for 30 minutes.
Add chicken to pot and cover with sauce well.
Cook for around 45-60 minutes, covered.
cook pasta to directions.
cover pasta with a piece of chicken and sauce and sprinkle 1tbsp of parmesean over top.

Number of Servings: 4

Recipe submitted by SparkPeople user TRACYDUKA.