Chicken Cacciatore

Ingredients

• 800 gboneless skinless chicken thighs
• 2red bell peppers
• 200 gwhite or cremini mushrooms
• 1medium onion
• 3cloves garlic
• 1can (796 ml) diced tomatoes
• 3¼ tbspblack olives, sliced
• ¾ tspdried rosemary
• 1 tspdried oregano
• 3 tspextra-virgin olive oil
• ¾ tspsalt
• 240 gdry whole wheat pasta

Method

1. Season the chicken thighs with half the salt. Slice the peppers, mushrooms and onion and mince the garlic.

2. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken for about 4 minutes per side, then set aside.

   8 min timer

3. Lower the heat to medium. Add the onion, peppers, mushrooms and garlic and cook, stirring, for 6 minutes until soft.

   6 min timer

4. Add the diced tomatoes, rosemary, oregano, olives and the rest of the salt, then return the chicken and its juices.

5. Cover and simmer over low heat for 20 minutes, until the chicken is tender and reaches 74°C (165°F).

   20 min timer

6. Meanwhile, cook the pasta in a large pot of boiling salted water over high heat for the time on the package, about 11 minutes. Drain.

   11 min timer

7. Serve the chicken and sauce over the pasta.

Storing and reheating

Keeps 4 days or 3 months frozen.