This crowd-pleasing chicken cacciatore recipe starts in a skillet and ends in a casserole—and is one of the easiest ways to feed 10 in under an hour!
What You Need
Original recipe yields 10 servings
1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 red pepper, cut into strips
1 cup sliced onions
1 cup sliced zucchini
4 cloves garlic, minced
2 cups gemelli pasta, cooked
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1/2 tsp. ground thyme
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Heat oven to 350ºF.
Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and zucchini; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
Add pasta, pasta sauce, thyme, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
Bake 30 min. or until heated through, uncovering for the last 10 min.
Prepare using boneless skinless chicken thighs.
Prepare using any other small shaped pasta, such as penne or mostaccioli.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* 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.