Hamburger Helper Chicken Cacciatore Recipe 455

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook chicken and bell pepper in butter, stirring occasionally, until outside of chicken turns white. Stir in uncooked pasta and sauce mix (from Hamburger Helper box), water, tomatoes and mushrooms. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese. Cover; let stand 5 minutes (sauce will thicken as it stands).

Steps:

• Season the chicken breasts on both sides with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
• Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
• Heat 1 tablespoon of oil in the empty skillet.
• Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
• Transfer the mushrooms to a plate and set aside.
• Heat the remaining 1 tablespoon of oil in the pan.
• Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
• Add in the garlic and rosemary and stir until the garlic is fragrant.
• Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
• Add the mushrooms and chicken back into the sauce and bring to a low simmer.
• Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
• Serve topped with basil.
• Enjoy!

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook chicken and bell pepper in butter, stirring occasionally, until outside of chicken turns white.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), water, tomatoes and mushrooms. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese.
• Cover; let stand 5 minutes (sauce will thicken as it stands).

Steps:

• Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
• Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
• Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
• Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
• About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
• Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.