Our chicken cacciatore recipe includes a surprise ingredient that helps you serve up your chicken and fresh veggies with Italian flair.
What You Need
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
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 pkt. SHAKE 'N BAKE Italian Seasoned Coating Mix
3 each chicken thighs and legs (2-1/2 lb.)
3 cups penne pasta, uncooked
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Let's Make It
Heat oven to 400°F.
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.
Bake 45 min. or until chicken is done (165°F). Meanwhile, cook pasta as directed.
Drain pasta. Serve topped with chicken, zucchini mixture and remaining cheese.
Prepare using skinless chicken pieces. Look for them in the packaged meat section of most larger supermarkets.
Prepare using fusilli pasta.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.