You have chicken out for supper, but do not know what to do with it. Allow me to offer a suggestion.
Being from an Italian family, my mom grew up with large family meals. Meals which could feed the army of people they were sure were bound to show up. The theory: if there was no food left, there was not enough food. People were hungry.
My mom kept this approach to making meals even after marrying and leaving home. Growing up, our family of five always had a big meal. Casseroles, stews, and such. She’d experiment with adding ingredients together just because she could. Dad would always say he was her guinea pig for trying new recipes.
I guess I learned at my mom’s knee. I’m always throwing things together from what I have on hand. It usually has to feed more than those in attendance.
Today, I’d like to share one of those recipes I put together for an easy meal that will stick to your innards. It’s great for the cooler weather coming. It’s simmering will keep the house warm and filled with yummy smells. Serve it hot on a cold evening to take the chill out of your bones.
This recipe uses macaroni sauce or commonly known spaghetti sauce. I usually make my own from a base of a can of tomato sauce when I make macaroni and meatballs. I make a large amount to simmer the meatballs in; so, I can put what I don’t use in freezer canning containers for future use. When I make a recipe like this, I just take a frozen pre-made sauce out of the freezer and let it thaw. My containers hold about 2 pints. You can also use store bought jar spaghetti sauce.
Note: keep in mind, we’re Italian. I learned to cook without measuring things. When I do write down recipes, I have to guess at the measurements. I usually try to make it once with the measurements; so, I know if the measurements work. Some things have a measurement, but also might be “to taste.”
Easy Chicken Cacciatore Stew
2-4 Boneless, skinless chicken breasts depending on size.
1 small onion*
¼ – ½ tsp minced garlic (to taste)
1 can mushrooms (optional)
1 tsp Mrs Dash Table Blend ®
12 oz pkg Frozen Italian vegetables
12 oz pkg Frozen Broccoli and Cauliflower blend vegetables
8 oz Orzo pasta
- Cut chicken into chunks, about bite size to 1 or so inches.
- Pour olive oil in Dutch oven to coat bottom of pan.
- Cook chicken over low to medium heat, thoroughly, with onion, garlic
(If cooking on low, can put a lid on to cook quicker, BUT watch.)
- Pour macaroni sauce into pan with chicken when chicken is cooked. Thoroughly.
- Lower heat to low (about 1 or 2 on the dial).
- Simmer for about 1 hour.
- Add frozen vegetables & orzo.
- Turn heat up to medium- medium high to slight boil.
- Cook for another 30 minutes or until veggies are tender and orzo is cooked.
- Serve with Italian bread or garlic bread and grated cheese.
* May substitute 1 Tbsp minced onion, Mrs Dash Onion & Herb Blend®, or pearl onions