Gluten Free Chicken Cacciatore
 
Prep time
Cook time
Total time
 
Gluten Free Chicken Cacciatore
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 to 4 boneless, skinless chicken breasts; cut into strips
  • 1 cup Bob's Red Mill All Purpose Flour - gluten free
  • 1 cup Swanson Chicken Broth - gluten free
  • 1 can (14.5 oz.) Hunt's Diced Tomatoes with Basil, Garlic and Oregano - gluten free
  • 1 can (28 oz.) Hunt's Traditional Pasta Sauce - gluten free
  • 1 package Barilla Penne - gluten free
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 8 oz. white button mushrooms, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 tablespoons olive oil
  • 1½ teaspoons dried oregano
  • 1½ teaspoons dried basil
  • 2 tablespoons fresh Italian Parsley, chopped
  • salt and pepper
Instructions
  1. Cook the pasta according to package directions.
  2. Season chicken with salt and pepper. Dredge the chicken strips in the flour to coat.
  3. In a large saucepan, (I used a Dutch Oven) heat olive oil over medium high heat. Add few pieces of chicken and cook just until brown. Transfer the chicken to a plate and set aside. Add the onions, bell peppers, and garlic. Saute until tender about 5 minutes. Season with salt and pepper. Add the mushrooms, herbs, tomatoes, pasta sauce and broth. Simmer for 3 minutes. Return the chicken into the pan and turn them to coat in the sauce. Cover and simmer over medium low heat for 30 minutes.
  4. Serve with penne and garnish with grated parmesan.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-cacciatore/