Chicken Cacciatore

With Mushroom and Kalamata Olive Tomato Sauce and Angel Hair Pasta

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In this typically rustic preparation of an Italian classic, we coat our chicken thighs with Italian spices and sear them before finishing them off in a simmering, garlicky, red wine-reduced stew of crushed tomatoes, olives, basil, and mushrooms. The hearty sauce and tender chicken are spooned over angel hair pasta for a filling meal you’ll crave again and again.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1¼ oz. Pitted Kalamata Olives
  • 4 oz. Button Mushrooms
  • 2 Boneless Skinless Chicken Breasts
  • Info
    8 oz. Angel Hair Pasta
  • 1 Tbsp. Italian Seasoning Blend
  • 2 fl. oz. Red Cooking Wine
  • 15 oz. Crushed Tomatoes
  • 3 tsp. Sugar
  • 4 tsp. 2 tsp. Chicken Base Packet

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    115g
  • Fat
    12g
  • Protein
    59g
  • Sodium
    2298mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Throughly rinse produce and pat dry. Mince garlic. Slice kalamata olives. Quarter mushrooms. Rinse chicken and pat dry.

  • 2

    Cook the Pasta

    Once water is boiling, add pasta and cook about 4 minutes. Reserve ¼ cup pasta water. Strain in colander, return to pot, and toss with olive oil. Set aside.

  • 3

    Sear the Chicken

    Season chicken with half the Italian seasoning and a pinch of salt and pepper. Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place chicken in pan and cook for 3-4 minutes per side. Transfer chicken to plate and return pan to heat. No need to wipe clean.

  • 4

    Make the Sauce

    Add 1 tsp. olive oil to the pan used for chicken then add garlic and mushrooms. Cook 2 minutes, then add red cooking wine and cook for an additional minute. Add remaining Italian seasoning, crushed tomatoes, sugar, chicken base packets, olives, basil (reserving some for garnish), and a pinch of salt and pepper. Bring to a boil.

  • 5

    Finish the Dish

    Return chicken to the pan and reduce to a simmer. Cook about 4-6 minutes, or until internal temperature of chicken reaches 165 degrees. Rest chicken a few minutes after removing from pan. If sauce is too thick, add reserved pasta water 1 Tbsp. at a time until thinned out.

  • 6

    Plate the Dish

    Divide pasta between two bowls or plates. Ladle sauce over pasta and top with chicken breasts.

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