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Oven Chicken Cacciatore

Prep Time:
5 min

Total Time:
50 min

Makes:
6

2 cups sliced zucchini

1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, undrained

1 can (14 fl oz/398 mL) artichoke hearts, drained, cut in half

1/2 cup pitted ripe olives

3/4 cup KRAFT 100% Parmesan Grated Cheese, divided

1 env. SHAKE'N BAKE Italian Coating Mix

3 each: chicken legs and thighs (2 lb./1 kg)

3 cups penne pasta, uncooked

PREHEAT oven to 400°F. Combine zucchini, tomatoes with their liquid, the artichokes and olives in large shallow baking dish; set aside. Mix 1/2 cup of the cheese with the coating mix in shallow dish. Add chicken; turn over to evenly coat both sides of each piece. Arrange over vegetables in dish.

BAKE 45 min. or until chicken is cooked through (180°F).

MEANWHILE, cook pasta as directed on package. Serve chicken mixture over the pasta; sprinkle with the remaining 1/4 cup cheese.

Kraft Kitchens Tips

Keeping It Safe

Always cook chicken with bones until no longer pink in the centre. The internal temperature should reach at least 180°F. To visually check for doneness, pierce chicken with a fork. The juices should run clear when the fork is inserted with ease.

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