You are here: Home » Recipes » Chicken Cacciatore Stew Chicken Cacciatore Stew Recipe by bicktasw Yield 6-8 servings PrintEmail Ingredients 1/2 cup all purpose flour1/4 teaspoon garlic powder1 teaspoon salt1/2 teaspoon pepper1 1/2 pounds boneless skinless chicken breast, cut into bite size pieces6 tablespoons olive oil, divided1 pound mushrooms, coarsely chopped1 medium onion, coarsely chopped1 clove garlic, finely diced1 medium green bell pepper, coarsely chopped1 medium yellow bell pepper, coarsely chopped1 can (14.5 ounces) diced tomatoes, undrained1 can (28 ounces) tomato puree2 teaspoons Italian seasoning2 cans (14.5 ounces) chicken broth2 cups cooked spiral pasta1/4 cup Freshly grated Parmesan cheese Instructions Mix flour, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces evenly with flour. 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. 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. 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. Garnish each serving with Parmesan cheese.