Teresa’s Chicken Caccitore

If you’re looking for a real crowd pleaser with a little kick, look no further! This chicken dish is full of flavor and can be served with your favorite pasta or rice.

This is a gluten-free recipe; however, you can substitute regular flour and chicken broth if gluten isn’t a worry.

Servings: 6

Ingredients

  • 6 chicken thighs, skin on (with or without the bone)
  • Basic Tomato Sauce (use the full recipe)
  • 1½ lbs. Barilla pasta of your choice
  • Bob’s Red Mills® Gluten Free all-purpose flour (regular all purpose flour may be substituted)
  • 1 Tablespoon Italian seasoning (we use Morton & Bassett)
  • salt & pepper
  • 3 Tablespoons EVOO
  • 8 ounces baby Bella mushrooms, sliced
  • 1 large red bell pepper, sliced lengthwise
  • 1 large yellow bell pepper, sliced lengthwise
  • 4-6 frozen Dorot® garlic cubes (regular garlic cloves, minced, may be substituted)
  • 1 large sweet onion, sliced lengthwise
  • 3/4 – 1 cup dry white wine (Sauvignon Blanc)
  • 3/4 – 1 cup low sodium Progresso ® chicken broth (gluten-free)
  • 3 Tablespoons drained capers
  • 1½ tsp dried oregano
  • 1/2 cup fresh basil, chopped

Instructions

  1. Season chicken with Italian seasoning, salt & pepper.
  2. Dredge each piece of chicken in the flour.
  3. In a large skillet, add EVOO over medium-high heat.
  4. Add chicken and cook until golden brown on each side.
  5. Transfer cooked chicken to a plate and set aside.
  6. Add peppers, onions, mushrooms, and garlic to the skillet (add EVOO to skillet if necessary). Saute until sweated and tender.
  7. Add wine & chicken broth. Simmer until reduced by half.
  8. Add capers and tomato sauce, stir well. Cook about 5 minutes on low.
  9. Add the chicken back to the skillet. Cook on medium low for 15-20 minutes until chicken is thoroughly cooked.
  10. Place cooked pasta on a large serving platter & top with chicken and sauce. Garnish with fresh chopped basil and grated Pecorino Romano cheese (we use Cello from Costco).

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Picture coming soon!

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Spaghetti Squash + Hot Sausage & Cheese

Servings: 6-8

Ingredients

  • 2 medium spaghetti squash
  • 1 large sweet onion, diced
  • 3 cloves garlic
  • 2 Tablespoons EVOO (to sauté onion & garlic)
  • Drizzle of EVOO
  • 2 lbs  Neeses Country Style Hot Sausage  (any type bulk sausage can be substituted i.e. Italian hot or sweet)
  • 2 15 ounce cans Hunt’s tomato sauce (or any prepared sauce)
  • salt & pepper to taste
  • pinch of oregano, dried (on each squash)
  • shredded Sargento cheddar† cheese to sprinkle on top
  • 1 red bell pepper, cut into narrow strips
  • 1 yellow or green bell pepper, cut into narrow strips
  • 1/4 cup fresh parsley for garnish, chopped

Instructions

  1. Cut the squash in half lenghtwise & scoop out seeds with a spoon.
  2. Drizzle EVOO over squash, then sprinkle with salt, pepper, and oregeno.
  3. Lay squash face down in a large baking sheet then bake at 350ºF for 45 minutes or until tender.  Remove from oven & let cool.
  4. In a large skillet sauté the onion & garlic in 2 tablespoons of EVOO until translucent.
  5. Add the sausage & peppers, turning & breaking up the sausage until cooked.
  6. Drain the sausage mixture and set aside. Wipe out the excess oil/fat from skillet.
  7. Return sausage mixture to the skillet & add the Hunt’s tomato sauce then simmer uncovered for 5-10 minutes.
  8. Scrape out squash with a fork to form “spaghetti strands”
  9. Add the cooked spaghetti strands to the sausage mixture , stir well and top with shredded cheddar cheese.
  10. Garnish with chopped parsley.

† Cheese Variations – you can substitute any shredded cheese of your choice in place of the cheddar i.e. mozzarella, swiss, gruyere, pepper jack, etc.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

FYI – we had just enough left over spaghetti squash to use as a side dish so I broiled a pre-cooked Kielbasa and added a green salad. My husband loved it & wanted more!

 

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