Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I made this when a friend from England came over to stay for a month for dinner on her first evening here. Before she left I asked her if she wanted to go out for a special dinner or make something at home. She chose this!!! It is very simple and spectacular tasting, the soup really does work in this recipe!!!

Ingredients Nutrition


  1. Cut chicken breasts into bite sized pieces.
  2. Mix flour and garlic powder.
  3. Dust chicken with flour mixture.
  4. In a large skillet brown chicken in oil.
  5. Drain oil when browned.
  6. Add soup, wine, onion, mushrooms and seasonings.
  7. Cover; cook over low heat 30 minutes.
  8. Add green pepper strips; cook 15 additional minutes, or until peppers are crisp tender; stirring occasionally.
  9. Remove bay leaf before serving over freshly cooked pasta of your choice.
Most Helpful

Wow! This smelled heavenly while cooking and tasted delicious. I too, enjoyed the peppers' still slightly crisp, but not too crunchy texture. I served it with angel hair pasta, a green salad and garlic bread to soak up the sauce. Great recipe. Thanks!

Gapeach March 13, 2004

I made this last evening and it was very good. I was quite skeptical of the tomato soup. But, it really worked with all the other ingredients and resulted in a tasty sauce. Putting the green peppers in last adds a nice texture to the dish. Thank you Michelle for this recipe.

Amy in Florida August 22, 2003

The soup really does work and is the secret to the flavour. For the red wine, I used a Cab sav. Our family found this chicken cacciatore very tasty and so easy to make. I served it with gluten free corn pasta and green salad. Everyone commented on the crisp texture and crunch of the green pepper. This was far better than stewing the peppers to death which I have done in the past. Michelle, you have a real YUMMO Cacciatore here. I hope that more people try this recipe. Thank you for sharing your recipe with us.

Chrissyo March 29, 2003