Catchall Chicken Cacciatore

"Remember my motto when cooking this dish or most any other: If you've got it, sneak it in! Were trying to eat a rainbow each and every day so if you have a variety of vegetables, use them. And, believe it or not you can't even taste a carrot when shredded nor spinach when it is cooked down. This recipe is delicious as is but feel free to improvise even more as you strive for reaching that rainbow!"
 
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photo by DayJahView photo by DayJahView
photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
Ready In:
40mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Add oil to a nonstick pan, heat on low. Slice chicken into thin, large bite-size pieces and add to pan. Shave garlic over chicken into pan. Shred a carrot and dice celery, add to pan and simmer for up 5 -7 minutes until crunchy tender. Meanwhile cube zucchini and chop the spinach, Set aside. Add zucchini, spinach, mushrooms and tomato sauce. Toss to coat. Cover and turn off heat until ready to reheat and serve. Cook the pasta until desired tenderness is reached. Reheat chicken dish when pasta is nearly done. Drain pasta and divide equally among plates or bowls. Top pasta with chicken cacciatore or mix together before dishing out onto individual plates. Enjoy!

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RECIPE SUBMITTED BY

Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!
 
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