This chicken cacciatore recipe is a must-try. Crispy baked chicken, a Mediterranean-inspired sauce and penne pasta - this chicken cacciatore recipe is sure to become a new family fave.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 zucchini, sliced
1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, undrained
1 can (14 fl oz/398 mL) artichoke hearts, drained, cut in half
1/2 cup pitted black olives
3/4 cup Kraft 100% Parmesan Grated Cheese, divided
1 env. Shake'N Bake Italian Coating Mix
3 each chicken legs and thighs (2 lb./1 kg)
3 cups penne pasta, uncooked
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How do I make it ?
Heat oven to 400°F.
Combine first 4 ingredients in large shallow baking dish. Mix 1/2 cup cheese and coating mix in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece. Place over vegetable mixture.
Bake 45 min. or until chicken is done (170°F). Meanwhile, cook pasta as directed.
Drain pasta; top with chicken mixture and remaining cheese.
Kraft Kitchen Tips!
Keeping it Safe
Always cook chicken with bones until no longer pink in the centre. The internal temperature should reach at least 170°F. To visually check for doneness, pierce chicken with a fork. The juices should run clear when the fork is inserted with ease.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 8 g
Cholesterol 90 mg
Sodium 1340 mg
Carbohydrate 52 g
Fibre 6 g
Sugars 8 g
Protein 31 g
6 servings, 1/6 recipe (400 g) 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.