Chicken Cacciatore

Cacciatore means “hunter” in Italian and this recipe is prepared “hunter style” with onions, herbs, bell pepper and tomatoes. Substituting skinless chicken breast for the traditional chicken thighs improves the nutrition profile of this hearty entree with a healthier lean protein source. Dietary guidelines recommend replacing red meat with healthier lean protein sources. Reduce your intake of red meat with these simple swaps to chicken or fish: swap ground turkey for ground beef, swap fresh cut turkey or canned tuna (in water) for processed lunch meat or swap a grilled chicken or fish sandwich for hamburger. Pressed for time? Chicken breast is a great option for meal prep – cooked chicken in an airtight container will last up to four days in the fridge.1

1 https://www.hsph.harvard.edu/nutritionsource, https://www.aicr.org/cancer-prevention, https://www.definitions.net & https://www.foodsafety.gov

  • RECIPE SOURCE Adapted from “The Food You Crave: Luscious Recipes for a Healthy Life” by Ellie Krieger


  • 3 pounds organic skinless boneless chicken breast halves
  • Sea salt and ground black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, cut in half, then thinly sliced crosswise into half-moons
  • 1 medium red bell pepper, seeded and cut into thin strips
  • 8 ounces white mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 14.5 ounce can diced tomato
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 1 1/4 pounds whole wheat pasta

Cooking Instructions

1. Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper. Arrange chicken breasts in a single layer on prepared baking sheet. Season with salt and pepper. Bake for 25 to 30 minutes or until chicken is cooked through (165℉).

2. In a large skillet, cook onion and bell pepper in hot oil over medium heat for 5 minutes or until vegetables begin to soften. Add mushrooms; cook, stirring occasionally, for 10 minutes or until mushrooms begin to brown. Add garlic; cook and stir for 30 seconds. Add wine and cook until reduced by half. Stir in diced tomatoes with juice, oregano, and crushed red pepper. Bring to boiling; reduce heat and simmer, partially covered, for about 20 minutes or until slightly thickened. Taste and adjust seasoning with additional salt, black pepper or crushed red pepper.

3. Slice chicken on an angle into ½-inch wide strips. Place chicken slices alongside or over pasta and top with cacciatore sauce.