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Chicken Cacciatore Notta Pasta

Chicken Cacciatore Notta Pasta Recipe

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

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
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:*



FAT: 23g 


SODIUM: 100mg 

CARBS: 64g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Chicken Cacciatore Notta Pasta

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