In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Chicken Cacciatore Notta Pasta
Our boneless chicken skillet version of this traditionally Italian dish is quicker to prepare and full of flavor.
4-6 servings
15 minutes to assemble
30 minutes to cook
Total time: 45 minutes
3-4 tablespoons extra virgin olive oil, divided
1 1/2 lbs chicken thighs, cut into bite size pieces
Salt and fresh cracked pepper
1 1/2 cups chopped onion
1 rounded tablespoon minced garlic
1 green bell pepper, chopped
1-8 oz package sliced mushrooms
2-14.5 oz cans diced tomatoes, Italian flavored
2 teaspoons oregano
1 teaspoon potato starch
1/3 cup red wine
1. | Put a large pot of salted water on to boil. |
2. | Add 2 tablespoons of oil to large skillet over a medium-high heat. Add chicken. Salt and pepper to taste. Sauté chicken until browned and remove to plate with slotted spoon. |
3. | Add onions and garlic to skillet drippings. Sauté until garlic turns golden. Add bell pepper and mushrooms. Use an extra tablespoon oil if needed. Sauté until mushrooms release juices. |
4. | Stirring, add tomatoes, oregano and chicken with accumulated juices to skillet. |
5. | Mix potato starch into red wine until dissolved and add to cacciatore. Stir well and actively simmer for 10 minutes. Adjust salt and pepper. |
6. | Cook Notta Pasta according to box directions. Drain, rinse briefly and toss with remaining 1 tablespoon oil. Top pasta with cacciatore. |
Chicken Cacciatore Notta Pasta
Nutrition Facts:*
CALORIES: 570
FAT: 23g
CHOLESTEROL: 70mg
SODIUM: 100mg
CARBS: 64g
PROTEIN: 27g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com