Quick Fettuccine Cacciatore Italian
Transform your weeknight dinner routine with this Quick Fettuccine Cacciatore Italian recipe, a hearty and flavorful spin on a classic Italian dish. Tender fettuccine pasta is paired with succulent chicken thighs and a vibrant medley of bell peppers, mushrooms, and aromatic garlic, all simmered in a rich, herb-infused tomato sauce. With just 15 minutes of prep time and a total cook time of 30 minutes, this recipe is a time-saving option that doesn't compromise on taste. Garnished with fresh parsley and optional Parmesan cheese, this comforting pasta dish is perfect for serving up restaurant-quality Italian flavors at home. Ideal keywords: "quick fettuccine recipe," "Italian cacciatore pasta," and "easy chicken dinner."
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 1 lb Boneless skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 8 oz Mushrooms, sliced
- 14 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 0.5 cup Chicken broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes
- 2 tbsp Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and black pepper, then add them to the skillet. Cook for 4-5 minutes on each side, or until browned. Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for 1 minute, stirring frequently.
Add the red and green bell peppers and mushrooms to the skillet. Cook for 5-6 minutes, or until the vegetables are tender.
Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, and red pepper flakes. Mix well and bring the sauce to a gentle simmer.
Return the chicken thighs to the skillet, covering them with the sauce. Simmer for 15 minutes, or until the chicken is cooked through and tender.
Slice or shred the chicken into bite-sized pieces and stir it back into the sauce.
Serve the sauce over the cooked fettuccine. Garnish with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 46.8 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 292 mg | 22% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3603 mg | 77% | |
*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.
