Chicken Cacciatore Stew

  • Yield: 6-8 servings


1/2cup all purpose flour
1/4teaspoon garlic powder
1teaspoon salt
1/2teaspoon pepper
1 1/2pounds boneless skinless chicken breast, cut into bite size pieces
6tablespoons olive oil, divided
1pound mushrooms, coarsely chopped
1medium onion, coarsely chopped
1clove garlic, finely diced
1medium green bell pepper, coarsely chopped
1medium yellow bell pepper, coarsely chopped
1can (14.5 ounces) diced tomatoes, undrained
1can (28 ounces) tomato puree
2teaspoons Italian seasoning
2cans (14.5 ounces) chicken broth
2cups cooked spiral pasta
1/4cup Freshly grated Parmesan cheese


  1. Mix flour, garlic powder, salt and pepper in a shallow dish.  Dredge chicken pieces evenly with flour.
  2. Heat 3 tablespoons of the oil in a 4-5 quart Dutch oven over medium high heat.  Add chicken; cook and stir 8-10 minutes or until pieces are separated and lightly browned.  Remove chicken from Dutch oven.  Cover and set aside.
  3. Heat remaining oil in same pot.  Add mushrooms, onion, garlic, green pepper and yellow pepper.  Cook and stir for 6-8 minutes on medium high heat until crisp/tender.  Add diced tomatoes, tomato puree and Italian seasoning.  Bring to a simmer, stirring frequently.
  4. Return chicken to Dutch oven with the chicken broth and cook for 8-10 minutes or until chieck is cooked through.   Add the cooked pasta.  Cook and simmer for 5 minutes or until pasta is heated through.
  5. Garnish each serving with Parmesan cheese.