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Italian Chicken Cacciatore

recipe at a glance
ready in: 1-2 hrs
serves/makes:   8

recipe id: 18055
cook method: oven, stovetop

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1/2 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons olive oil
3 1/2 pounds chicken parts, skin removed
1 cup sliced onion
1 cup sliced mushrooms
1 cup green bell pepper rings
2 cloves garlic, minced
2 teaspoons dried oregano leaves, crush
1 teaspoon dried basil leaves, crushed
3 1/2 cups tomato sauce
1 3/4 cup whole peeled tomatoes and juice
1 pound dry pasta, cooked and drained
2 cups rice, cooked


Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour.

In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside.

Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken.

Bake in preheated 350 degrees F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.

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485 calories, 11 grams fat, 63 grams carbohydrates, 34 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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