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One-pan chicken cacciatore recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savory chicken cacciatore with chipolata sausages and canned spaghetti for a wallet-friendly twist!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 12 lean chicken chipolata sausages
  • 1 red onion, cut into thin wedges
  • 1 red capsicum, cut into 3cm pieces
  • 400g can basil and garlic diced tomatoes with paste
  • 63.75 gm chicken style liquid stock
  • 535g can spaghetti in tomato sauce
  • 125.00 ml pitted kalamata olives
  • 150g green beans, trimmed
  • 62.50 ml fresh oregano leaves
  • Chargrilled bread, to serve
Instructions:
  • In a large, heavy-based frying pan over medium-high heat, heat oil until shimmering. Add sausages and cook, turning occasionally, until beautifully browned all over, about 5 minutes. Transfer sausages to a plate.
  • Saute onion in the pan until softened, around 5 minutes. Toss in capsicum and cook for an additional 2 minutes. Pour in canned tomatoes and stock, mix well, and bring to a boil. Add back the sausages, reduce heat, cover, and simmer gently for 10 minutes until sausages are cooked through.
  • Mix in the spaghetti and kalamata olives, then layer the beans on top. Cover and cook for an additional 5 minutes until sausages are fully cooked. Season with salt, pepper, and sprinkle with oregano. Serve with chargrilled bread.

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