Recipe: Our New Fave – Chicken Cacciatore

A couple of weeks ago, I had a very bad NOT cooking week. It was hot out, I was cranky, and all I wanted is take-out chicken wings! So when I woke up that Tuesday morning, I thought I better get that chicken breast cooking in the slower cooker otherwise we will have to break down and order those take-out wings tonight!

I looked in the fridge and found some green pepper and onion, so chicken cacciatore it is! I didn’t have a recipe since I was not planning to cook, so I decided just to wing it and hope for the best.

When I finally got home from work I tasted my creation, and much to my surprise, it was fantastic! I was fully expecting this meal to be a flop, thinking I had not done enough for it to be in the least bit interesting, but it really was perfectly flavored! I had picked up some capers and super fresh ricotta on Sunday, and these were the perfect finishing touches to a great meal.

Since that week, this meal has become a regular in our rotation. I think the Purity Cheese Co. Ricotta (made locally in Quincy, MA.) is a serious crowning jewel on this dish. I pick mine up at Russo’s market. Seriously, you have to stop me from eating the stuff with a spoon…

I digress…here is the 411 on how to make this happen!

Ingredients:

  • 1 lb chicken breast tenders
  • 1 small onion (sliced)
  • 1 medium green pepper (sliced into small strips)
  • 4.5 oz can tomato paste
  • 10 oz can diced tomatoes (I used the ones w/ onion & garlic)
  • 1 cup water
  • 1 tsp sugar
  • salt to taste
  • 1-2 tbsp capers
  • Ricotta Cheese

Directions:

  • Place chicken breast in slow cooker
  • Throw in onions and peppers
  • Spread tomato paste over top
  • Pour in diced tomatoes and water
  • Stir carefully
  • Cook on low for 8 hours or high for 4 hours
  • 30 minutes before serving, add sugar & capers
  • Add salt to taste
  • Let continue to cook for 30 minutes
  • Make sure chicken is in bite size pieces
  • Serve over angel hair pasta with a scoop of fresh, cold ricotta
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