This boneless chicken cacciatore is a quick and easy dinner option the whole family will enjoy (and they're getting their veggies in! Shhhh... they'll never realize it's good for them!). Serve over egg noodles or any other pasta you like and top with Parmesan cheese.
Ingredients
- olive oil: 1 Tbsp
- skinless, boneless chicken breasts: 4 piece (cubed)
- stalks celery: 4 piece (chopped)
- onion: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- green bell pepper: 0.5 piece (chopped)
- garlic: 3 clove (crushed)
- tomatoes: 1 can (14.5 ounce can, diced)
- tomato juice: 1 cup
- tomato paste: 1 can (6 ounce can)
- parsley: 2 Tbsp (dried)
- ½ teaspoons salt: 1 piece
- basil: 1 tsp (dried)
- oregano: 0.5 tsp (dried)
- marjoram: 0.5 tsp (dried)
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.
