Chicken Cacciatore

Campbell's Chicken Cacciatore Recipe

It takes less than an hour to prepare this savory skillet dish, featuring chicken in a fabulous tomato sauce seasoned with green peppers and mushrooms.  What a great topper for spaghetti!

At a glance

Prep

10 min.

Total

55 min.

Serves

4

Cook: 45 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

2 tablespoons cornstarch
1/4 cup water
2 pounds chicken parts, skin removed
1/2 teaspoon minced garlic
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 can (14.5 ounces) whole canned peeled tomatoes, cut up
1/2 teaspoon Italian seasoning, crushed
1 small green bell pepper, cut into 2-inch-long strips (about 1 cup)
3 ounces mushrooms, cut in half (about 1 cup)
8 ounces (1/2 of a 1-pound package) spaghetti, cooked and drained
1/4 cup grated Parmesan cheese

How to Make It

  • 1

    Stir the cornstarch and water in a small bowl until the mixture is smooth.

  • 2

    Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on all sides. Remove the chicken from the skillet.

  • 3

    Stir the broth, tomatoes, Italian seasoning, pepper and mushrooms in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 30 minutes or until the chicken is cooked through.

  • 4

    Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce over the spaghetti. Sprinkle with the cheese. 

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RID#25235

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