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Gluten Free Chicken Cacciatore
Prep time
Cook time
Total time
Gluten Free Chicken Cacciatore
Author: Jeanette Withington
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
- Cook the pasta according to package directions.
- Season chicken with salt and pepper. Dredge the chicken strips in the flour to coat.
- 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.
- Serve with penne and garnish with grated parmesan.
