Entrée

Oven Chicken Cacciatore

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prep time

10 min

total time

55 min

makes

6 servings, 1/6 recipe (400 g) each

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kraft

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What You Need

2 zucchini, sliced

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 black 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

Make It

HEAT oven to 400°F.

COMBINE first 4 ingredients in large shallow baking dish. Mix 1/2 cup cheese and coating mix in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece. Place over vegetable mixture.

BAKE 45 min. or until chicken is done (170°F). Meanwhile, cook pasta as directed.

DRAIN pasta; top with chicken mixture and remaining 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 170°F. To visually check for doneness, pierce chicken with a fork. The juices should run clear when the fork is inserted with ease.