This classic Italian dish has hundreds of versions out there. Traditionally this is made with a braised chicken, however in our home, we are trying to stay away from fried foods. In this version of Chicken Cacciatore, you will still get the full flavors of fresh tomatoes, vegetables, and spices but instead of using the classical braised chicken, we subbed ours for the grill. This Tomato Burst Chicken Cacciatore is a quick dish that the entire family will love!
When it comes to making this dish, you really cannot go wrong with whatever vegetables you want to use, as long as you keep the tomato base the same. In our home, this dish is the go to when I need to clean out the fridge because it is a great way to use up any vegetables that need to be eaten.
Plus this dish doesn’t use many dishes and is basically a throw in the pot and let it simmer, which makes it perfect for being able to deep clean the fridge while it cooks. Low mess and low maintenance – can’t go wrong with that in my book.
While we typically make our chicken on the grill, if you have a large enough pot you can throw your chicken in to cook in the same pot as everything else. It will result in a little bit of a bolder flavor. When I cook this for my family I separate the chicken and the pasta because my kids are picky meat eaters so it is easier to get them to eat a blander meat.
…smothered in cheese and they love it that much more!
Items to Have on Hand While Making Tomato Burst Chicken Cacciatore
Tomato Burst Chicken Cacciatore
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1 small onion diced
- 2 green peppers diced
- 2 large garlic cloves minced
- 2 tablespoons Italian parsley
- 1/2 teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
- ½ pound mushrooms trimmed and sliced
- 2 pints cherry tomatoes
- Tomato paste as desired.
- 2 tsp Lemon juice
- Salt and freshly ground pepper to taste
- 6 to 8 skinless chicken breast
- 6 to 8 slices of swiss cheese
- 8 oz Spaghetti Noodles
In a skillet over medium heat, add cherry tomatoes, olive oil, red wine, garlic, spices, and lemon juice. Cover and let it sit until tomatoes burst open.
If you desire a thicker sauce, add in a couple tablespoons of tomato paste once all the cherry tomatoes have bust open.
Dice up the mushrooms, green peppers, and onions. Add it to the tomato burst sauce. If you have any additional vegetables such as carrots, spinach, kale, or celery that you would like to add, add it at this point.
Add spaghetti, lightly pressing down so sauce comes over it. Lightly stir it every few seconds, so that spaghetti combines with sauce. Simmer for about 15 minutes or until spaghetti is cooked through and sauce has thickened. You could also boil your pasta in a separate pan of water if desired - if we use gluten free noodles I do boil them separately to avoid clumping.
Once everything is done cooking, add pasta, sauce, and chicken to plate. Top with a slice of Swiss cheese.