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Oven Chicken Cacciatore  

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.
K:42722v1ec:87415
Average Rating  (6)
Rated  by patdoerksen on 2/1/2008
" Very easy to make and the family liked it. I didn't have olives but added mushrooms. It will be made again." 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1/6 recipe (400 g)

Nutritional Information

 470
 19 g
 6 g
 70 mg
 1110 mg
 50 g
 6 g
 26 g
 6 %DV
 10 %DV
 15 %DV
 25 %DV
Diabetes Food Choices
2-1/2 Carbohydrates + 2-1/2 Meat & Alternatives + 1 Fats


RecipeDetail