Our Plans
Not Nonna's Chicken Cacciatore
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Not Nonna's Chicken Cacciatore

Not Nonna's Chicken Cacciatore

with Cavatappi and Mushrooms

Feeding a hungry brood just got easier! Tender chicken gets stewed with Italian-style seasoning, sweet peppers and mushrooms in a savoury tomato sauce, then draped over cavatappi. You won't need to call people to the table; they'll simply follow their noses!

Tags:
Family Friendly
Allergens:
Sulphites
Milk
Gluten
Wheat

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

370 mL

Crushed Tomatoes

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

160 g

Sweet Bell Pepper

113 g

Mushrooms

1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, grated

(Contains Milk)

170 g

Cavatappi

(Contains Gluten)

1 tbsp

Garlic Puree

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

1 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

4 tbsp

Unsalted Butter*

(Contains Milk)

sideBannerName

Nutrition Values

Calories960 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate94 g
Sugar19 g
Dietary Fiber10 g
Protein58 g
Cholesterol190 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan

Instructions

Cook cavatappi
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return cavatappi to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) and half the Parmesan to the pot. Season with salt and pepper, then stir to coat cavatappi.

Prep
2

While cavatappi cooks, core, then cut pepper into 1/2-inch pieces. Quarter mushrooms. Pat chicken dry with paper towels. Cut each tender in half. Transfer chicken to a large bowl. Season with salt and pepper. Sprinkle flour over top, then toss to coat.

Cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed!) Cook until golden-brown and cooked through, 3-4 min per side.** Remove the pan from heat. Transfer chicken to a plate.

Cook veggies
4

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Return the pan to medium-high. Add mushrooms and peppers. Cook, stirring occasionally, until mushrooms are golden and peppers are tender-crisp, 3-4 min. Season with salt and pepper. Add garlic puree. Cook, stirring constantly, until fragrant, 30 sec.

Cook cacciatore
5

Sprinkle Italian Seasoning into the pan with veggies. Stir in crushed tomatoes, vinegar and reserved pasta water. Season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Add chicken and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter is melted and chicken is warmed through. Season with salt and pepper, to taste. (TIP: Add 1/2 tsp sugar if the sauce is too acidic.)

Finish and serve
6

Add 1/3 cup sauce (dbl for 4 ppl) from the pan to the pot with cavatappi, then stir to coat. Divide cavatappi between plates. Spoon cacciatore over top. Sprinkle with remaining Parmesan.