Oven Chicken Cacciatore
55 Min(s)
10 Min(s) Prep
45 Min(s) Cook
Healthy Living
Our chicken cacciatore recipe includes a surprise ingredient that helps you serve up your chicken and fresh veggies with Italian flair.
What You Need
Select All
6 servings
Original recipe yields 6 servings
2 zucchini, sliced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 can (14 oz.) artichoke hearts, drained, halved
1/2 cup pitted black olives
3 each chicken thighs and legs (2-1/2 lb.)
3 cups penne pasta, uncooked
Let's Make It
1
Heat oven to 400°F.
2
Combine first 4 ingredients in large shallow baking dish; set aside. Mix 1/4 cup cheese and coating mix in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece. Place over zucchini mixture.
3
Bake 45 min. or until chicken is done (165°F). Meanwhile, cook pasta as directed.
4
Drain pasta. Serve topped with chicken, zucchini mixture and remaining cheese.
Kitchen Tips
Tip 1
Substitute
Prepare using skinless chicken pieces. Look for them in the packaged meat section of most larger supermarkets.
Tip 2
Substitute
Prepare using fusilli pasta.
Tip 3
Nutrition Bonus
Enjoy more than 3/4 cup of the recommended 2-1/2 cups vegetables per day with each serving of this flavorful meal.
Nutrition
Calories
510
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 6g
30%
Trans Fat 0.5g
Cholesterol 90mg
30%
Sodium 1220mg
53%
Total Carbohydrates 48g
17%
Dietary Fiber 4g
14%
Sugars 7g
14%
Protein 36g
72%
Vitamin A
15%
Vitamin C
15%
Calcium
20%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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