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Chicken cacciatore rissoles recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Try my budget-friendly chicken cacciatore rissoles, a delicious twist on a classic Aussie favorite. Made with Mediterranean flavors and herb-and-garlic breadcrumbs, serve over pasta for a satisfying meal that can be made ahead and frozen for up to three months. Only a few simple swaps needed to save even more with the Savvy Dinner Plan.
Ingredients:
  • 500g pkt chicken mince
  • 45g (1/2 cup) herb plus garlic breadcrumbs
  • 70g (½ cup) Grated Parmesan Cheese
  • 36.40 gm olive oil
  • 150g small cup mushrooms, quarted
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 brown onion, finely chopped
  • 510g jar Simply Tomato & Basil Pasta Sauce
  • 80g (½ cup) Pitted Kalamata Olives
  • 300g dried spiral pasta
  • Fresh basil leaves, to serve (optional)
Instructions:
  • Combine the chicken, breadcrumbs, Parmesan, garlic, and egg in a bowl, mixing well. Shape the mixture into 12 balls, then flatten slightly into rissole shapes using damp hands.
  • In a large frying pan over medium heat, heat 1 tbsp oil. Cook the rissoles in batches for 3-4 minutes on each side until golden and nearly cooked through. Transfer to a plate.
  • Heat the remaining oil in the same pan over medium-high heat, then add the mushroom, capsicum, and onion. Saute for 5-8 minutes until slightly golden on the edges. Pour in the pasta sauce and 250ml (1 cup) water, bring it to a simmer, then reduce the heat to low. Add the rissoles and cook for 10 minutes until cooked through and the sauce thickens slightly. Finally, stir in the olives.
  • Cook the pasta in a pot of salted boiling water according to the package instructions until it is al dente. Drain the pasta.
  • Serve the pasta in individual bowls, topped with the rissoles and sauce. Garnish with basil leaves, if desired.

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