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Chicken Cacciatore Pasta
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Kid-friendly veggie-packed marinara pasta.
Ingredients:
  • 4 (11 ounce) chicken leg quarters
  • 1.75 teaspoons salt, or more to taste, divided
  • 3 tablespoons vegetable oil
  • 1 red bell pepper, cut into strips
  • 1 cup sliced onion
  • 6 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh oregano
  • 1.5 teaspoons dried thyme
  • 1 (28 ounce) can tomato puree
  • 0.5 cup water
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons red wine vinegar
  • 8 ounces dried fusilli or penne pasta
Instructions:
  • Preheat oven to 325°F (165°C) to ensure perfect baking results.
  • Season chicken with a teaspoon of salt. Heat oil in a large, oven-safe pot over medium-high heat until hot but not smoking, for about a minute. Brown chicken on both sides, starting with the skin side, for approximately 10 minutes. Place chicken on a plate.
  • Drain excess fat, then sauté pepper, onion, and garlic over medium heat until softened, about 5 minutes. Add oregano, thyme, tomato puree, water, and 3/4 teaspoon salt. Simmer, then add chicken back to the pot. Bake covered in the oven until chicken is tender, about 45 to 50 minutes.
  • Place the cooked chicken in a bowl and let it chill, uncovered, for 20 minutes until it's cool enough to handle. Remove the skin and bones, then shred the meat into coarse pieces.
  • Combine the chicken, beans, and vinegar with the tomato mixture in a pot. Simmer for approximately 5 minutes until heated through.
  • Cook pasta in salted water as per package instructions, saving 1 cup pasta water. Mix pasta into chicken mixture, adjusting thickness with pasta water. Season with more salt, if desired.

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