Quick Chicken Cacciatore

Classic chicken cacciatore gets a quick makeover in this weeknight easy skillet dish. Speedy boneless chicken, a zesty sauce and veggies are even better with a sprinkling of cheese!

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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Ingredients

  • 2 tsp (10 mL) olive oil
  • 4 boneless, skinless chicken breast
  • 1/4 tsp (1 mL) salt
  • 1 package sliced mushrooms
  • 1 green pepper and onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp (3 mL) dried  rosemary, crumbled
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 1/4 cup (60 mL) water
  • 3/4 cup (185 mL) shredded  Italian cheese blend
  • 5 cups (1.25 L) fusilli (12 oz/336 g)
  • 1 tbsp (15 mL) chopped  fresh parsley (optional)

Directions

  1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with half each of the salt and pepper, if using. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
  2. Add mushrooms, green pepper, onion, garlic, rosemary and remaining salt and pepper, if using, to pan; cook, stirring, for 5 minutes, until vegetables are softened. Stir in soup and water. Return chicken to pan and stir into sauce.
  3. Simmer, covered, for 5 minutes until chicken is cooked through and vegetables are tender-crisp; remove from heat. Sprinkle with cheese, cover and let stand until melted, about 5 minutes.
  4. Meanwhile, cook fusilli according to package directions. Serve cacciatore with pasta. Sprinkle with parsley, if using.

Recipe tips

  • Don’t have fusilli on hand? You can substitute any of your favourite noodle shape in its place, or serve over rice or mashed potatoes.
  • This is a great skillet to use whatever vegetables you have kicking around in your fridge. Replace the mushrooms and peppers with carrots, cut-up green beans, broccoli florets or any combination of your favourite vegetables.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 590
Fat 10 g
Sodium 610 mg
Carbohydrate 81 g
Dietary Fibre 5 g
Protein 45 g
Calcium 15 %DV
  • Two servings of vegetables
  • Good source of calcium
  • Source of fibre
  • Source of protein

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