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linguine chicken cacciatore

(1 rating)
Mern avatar
Recipe by
Marianne Gleason
@Mern
Cincinnati, OH

This is my version of a dish served at our favorite local Italian restaurant. Enjoy!

(1 rating)
yield 8 -10
prep time 15 Min
cook time 45 Min
method Saute

Ingredients For linguine chicken cacciatore

  • 3
    chicken breast halves, skinless and boneless, cut into bite-sized pieces
  • 2
    green peppers, diced large
  • 1
    onion, diced large
  • olive oil
  • 1 can
    diced tomato, 28 oz.
  • 1 can
    crushed tomato, 28 oz.
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
    salt
  • 1 1/2 tsp
    oregano
  • 1 box
    linquine pasta

How To Make linguine chicken cacciatore

  • 1
    Heat a tbsp. olive oil in a saute pan. Add green peppers and onion. Sprinkle with a little of the salt and garlic powder and saute until they start to soften. Transfer to a Dutch oven.
  • 2
    Add another tbsp. olive oil to the saute pan. Add the chicken; sprinkle with a little of the salt and garlic powder. Saute until cook through. transfer to Dutch oven with the peppers and onion.
  • 3
    Pour both cans of tomatoes into Dutch oven. Add remaining oregano and remaining salt and garlic powder. Cover and simmer for about 45 minutes.
  • 4
    Boil 1 box linguine noodles in salted water. Drain linguine and mix into sauce.
  • 5
    Serve with a salad and bread.
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