Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
53
High
Nutrition per serving
Calories788.8 kcal (39%)
Total Fat24.4 g (35%)
Carbs107.4 g (41%)
Sugars19.1 g (21%)
Protein34.5 g (69%)
Sodium1649.3 mg (82%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Prep ingredients
Step 1
Bring a medium pot of salted water to a boil. Finely chop 1 teaspoon garlic. Coarsely chop roasted red peppers. Pick and finely chop 1½ teaspoons rosemary leaves. Coarsely grate Parmesan on the large holes of a box grater
Brown chicken
Step 2
Season chicken all over with salt and pepper. Heat 2 tablespoons oil in a medium skillet over medium-high. Add chicken and cook, without stirring, until browned on the bottom, about 3 minutes (chicken will not be cooked through). Transfer chicken to a plate and wipe out skillet
Make sauce
Step 3
Heat 1 tablespoon oil in same skillet. Add peppers, rosemary, and garlic; cook until fragrant, about 30 seconds. Add tomato sauce and ½ cup water. Bring to a boil, scraping any browned bits from the bottom, then reduce heat to medium. Cook, stirring, until sauce is thickened and can coat the back of a spoon, 6–8 minutes. Return chicken and any resting juices to skillet
Cook pasta
Step 4
While sauce cooks, add pasta to boiling water and cook until al dente, about 8 minutes. Reserve ⅓ cup cooking water, then drain pasta
Finish and serve
Step 5
Add pasta, reserved pasta water, half of the Parmesan, 1 tablespoon butter, and a pinch of sugar to skillet with sauce. Cook over medium heat, gently stirring, until butter is melted and sauce comes together, 2–3 minutes. Season to taste with salt and pepper. Serve chicken cacciatore garnished with remaining Parmesan. Enjoy!
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