Cacciatore Penne Oamc
Discover the rich, rustic flavors of "Cacciatore Penne OAMC," a hearty Italian-inspired dish that's perfect for family dinners or make-ahead meal prep. This one-pot wonder features tender, shredded chicken thighs simmered in a robust tomato sauce infused with garlic, onions, bell peppers, and earthy mushrooms. Herb seasonings like oregano and basil, a splash of red wine, and a touch of crushed red pepper give this comforting pasta dish its signature depth. Tossed with al dente penne pasta and finished with freshly grated Parmesan and parsley, this recipe is freezer-friendly and ideal for busy weeknights. Whether served fresh or reheated, this is Italian comfort food at its best!
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Recipe Information
Ingredients
- 16 oz Penne pasta
- 2 lbs Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 3 Garlic cloves, minced
- 8 oz Button mushrooms, sliced
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Chicken broth
- 1 cup Red wine (optional)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Grated Parmesan cheese (for serving)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Cook the penne pasta according to package instructions. Drain and set aside.
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, green bell pepper, red bell pepper, and garlic for 5 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet and cook for another 3 minutes.
Stir in the crushed tomatoes, tomato paste, chicken broth, and red wine (if using). Mix well.
Season the sauce with dried oregano, dried basil, crushed red pepper flakes (if using), and additional salt and black pepper to taste.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 25-30 minutes until the chicken is cooked through and tender.
Remove the chicken thighs from the skillet and shred them with two forks. Return the shredded chicken to the sauce and stir well to combine.
In a large mixing bowl, combine the cooked penne pasta and the chicken cacciatore sauce. Mix until the pasta is evenly coated with sauce.
If preparing as a make-ahead freezer meal, portion the pasta into airtight containers. Let cool completely before freezing. Reheat when ready to serve.
Serve the pasta warm, topped with grated Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
