Recipe by His Servant
This is one of the easiest, quickest recipes I've found for chicken cacciatore. I don't remember where I got it, but it makes a great week-night meal served over noodles, with a salad on the side.
Top Review by Dixie Vader
This was very tasty and easy to make. However, supper was a little late because I didn't realize until the last moment that I still had to cut up the chicken. My dad said it is now one of his favorite dishes. I used Mrs. Dash Italian Medley for the italian seasoning and Kens Zesty Italian salad dressing. I didn't serve it over any thing (we just ate it by itself) so it was a little too soupy. I served it with fresh broccoli, Italian herb & cheese rice, and Pilsbury biscuits. I will definitely make it again.
- 1⁄4 cup Italian dressing
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 1⁄2 lbs boneless skinless chicken breast halves, cut into bite-sized chunks
- 2 teaspoons italian seasoning
- 2 teaspoons sugar
- 1 (14 1/2 ounce) can stewed tomatoes
Directions See How It's Made
- In a large skillet, heat italian dressing. Add onion, bell pepper, and chicken. Mix well to combine, and cook over moderate heat for approximately 6 minutes, stirring occasionally.
- In a small bowl, combine italian seasoning, sugar, and undrained stewed tomatoes. Spoon this over the chicken evenly, and lower heat so chicken is just simmering. Simmer for about 12-14 minutes, stirring occasionally. When chicken is fork-tender, it is ready to be served over hot noodles.