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
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. |