Cheesy One Pot Chicken Cacciatore Recipes

Steps:

• Heat oil in Dutch oven or large deep skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently.
• Add water, zucchini, onions, oregano and Macaroni; stir. Bring to boil, stirring occasionally; simmer on medium-low heat 12 min. or until macaroni is tender, stirring occasionally.
• Stir in Cheese Sauce and tomatoes; cook 3 to 5 min. or until heated through, stirring frequently.

Steps:

• Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until golden brown on both sides. Remove chicken from skillet; cover to keep warm.
• Heat remaining oil in same skillet. Add vegetables; cook 5 to 6 min. or until vegetables are crisp-tender and mushroom liquid is cooked off, stirring occasionally. Stir in pasta sauce; top with chicken. Cover; simmer on medium-low heat 8 to 10 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta as directed on package, omitting salt.
• Top chicken with cheese; cook, covered, 1 min. or until melted. Drain pasta; serve topped with chicken and pasta sauce mixture.

Steps:

• Put the olive oil into the bottom of your dutch oven over medium heat.
• Mix together the flour, salt and pepper.
• Lightly dredge your clean, dry chicken pieces in your flour mixture and place them in your dutch oven. Cook them 4-5 minutes on each side until they are a golden brown color. Remove the chicken pieces from your pot and set aside.
• Add your onion, carrot, celery, garlic, thyme and bay leaf to the pot. Add your red wine. Give the mixture a little mix with your wooden spoon and scrape up all the yummy brown bits from the bottom of your pot.
• Add your cut up plum tomatoes and parsley.
• Bring sauce to a boil. Turn your heat to low to bring the sauce to a simmer. Arrange your browned chicken pieces in the sauce and put the lid on the pot. Cook over low heat for 45 minutes.