Chicken Cacciatore

Chicken Cacciatore

with Mushrooms and Fusilli

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Cacciatore, Italian for “hunter’s stew”, gets its namesake from a common method of preparing wild game. In this recipe, juicy chicken thighs are simmered in a rustic tomato sauce and served with hearty fusilli pasta.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

620 g

Chicken Thighs

227 g

White Mushrooms

160 g

Sweet Bell Pepper

113 g

Yellow Onion

12 g


¼ cup

Parmesan Cheese


2 tbsp

Italian Seasoning


1 can

Diced Tomatoes

340 g



2 tbsp

All-Purpose Flour


1 unit

Chicken Broth Concentrate

7 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories460 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate41 g
Sugar12 g
Dietary Fiber3 g
Protein40 g
Cholesterol145 mg
Sodium550 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Garlic Press
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water, then drain. Return fusilli to the same pot.


While the fusilli cooks, cut the pepper into 1/2-inch pieces. Peel, then cut the onion into 1/2-inch pieces. Thinly slice mushrooms. Roughly chop parsley. Peel, then mince or grate the garlic. Combine flour, half the Italian seasoning and half the Parmesan in a zip-top bag. Pat the chicken dry with paper towels, then season with salt and pepper.


Add chicken to the zip-top bag. Close bag and gently shake to coat chicken completely. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden-brown and cooked through, 7-8 min per side.*** Transfer to a plate and cover to keep warm.


Add 1 tbsp oil to the same pan, then the onions, peppers and mushrooms. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add the garlic, broth concentrate, diced tomatoes, remaining Italian seasoning and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Remove the pan from the heat.


Pour the veggie-tomato sauce over the fusilli and stir to combine. Season with salt and pepper.


Slice the chicken. Divide the pasta between plates and top with the chicken. Sprinkle over the parsley and remaining Parmesan.