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Chicken Cacciatore
  • 2 cups pasta (penne or spaghetti)
  • 4 medium chicken thighs (drumsticks, skinless and boneless), chopped into small chunks
  • 1 tablespoon olive oil
  • 250g mushrooms, sliced
  • 2 rashers of bacon, trimmed and sliced
  • 1 sprig fresh rosemary or 1 teaspoon dried rosemary
  • 2 anchovy fillets, finely chopped or 1/2 tablespoon fish sauce
  • 2 medium red capsicums, roasted or canned, chopped or torn
  • 8 black olives, pitted
  • cloves garlic, crushed
  • 1 small red chilli, sliced
  • 1/2 glass dry white wine
  • 400g can crushed tomatoes in natural juice
  • 1/2 bunch fresh basil leaves, torn
  • 30g Parmesan cheese, grated
  1. Brush a large non-stick frypan with oil, heat over medium heat, add chicken first and then mushrooms, bacon, rosemary leaves, anchovies (or fish sauce) and red capsicum.
  2. Add the olives, turning up the heat to medium-high ensuring the chicken is turning golden brown, stirring through well.
  3. Meanwhile, cook pasta according to instructions on the packet, rinse and drain.
  4. Add the garlic, chilli, wine, tomatoes and half the basil leaves to the chicken sauce and heat through for about 5-8 minutes.
  5. Pour pasta into a serving bowl and spoon over the chicken sauce.
  6. Sprinkle with Parmesan cheese and remaining basil leaves.


  • A variety of mushrooms can be used such as oyster, straw, portobello.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large non-stick frypan
  • Large deep saucepan
  • Grater

Nutrition Information

580g Quantity per serving Quantity per 100g
Energy 2433kJ 419kJ
Protein 45.5g 7.9g
Fat, total 18.4g 3.1g
— Saturated 5.1g 0.9g
Carbohydrate 47.6g 8.2g
— Sugars 8.2g 1.5g
Fibre 7.6g 1.3g
Sodium 713mg 123mg