Chicken Cacciatore Pronto

what you need

1 Tbsp. KRAFT Light Zesty Italian Dressing
8   bone-in chicken thighs (1-1/2 lb.), skin removed
2 small red peppers, chopped
1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/3 cup tomato paste
3 cloves  garlic, minced
1/2 lb. whole wheat spaghetti, uncooked
1/4 cup  KRAFT Grated Parmesan Cheese
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally.

STIR in next 4 ingredients; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally. Meanwhile, cook spaghetti as directed on package.

REMOVE skillet from heat. Add Parmesan to chicken mixture; stir. Sprinkle with mozzarella; let stand 5 min. or until melted.

DRAIN spaghetti; place on platter. Top with chicken and sauce.

kraft kitchens tips

Add 1/4 cup sliced black olives along with the peppers, tomatoes, tomato paste and garlic.
Since chicken thighs do not need long slow cooking times in order to tenderize them, they are more practical for quick weeknight dinners than other budget meat cuts.
Total fat
 11 g
Saturated fat
 4 g
 130 mg
 1100 mg
 55 g
Dietary fiber
 9 g
 8 g
 45 g
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1 Response to Chicken Cacciatore Pronto

  1. Joy says:

    I’ve made this and it’s really good. I’ve never made it with the Italian dressing though so I think that would be a good kick. I know chicken and spaghetti sound funny together but my mom used to bake the chicken in spaghetti and it was sooooo good. Maybe it was a thing of the time because I don’t know anyone else who does it but me.

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