• 3 lb. chicken pieces
  • 1/2 c. flour, seasoned w/salt & pepper
  • 1/4 c. olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, peeled and finely chopped
  • 1/4 lb. mushrooms, sliced
  • 16 oz. can whole tomatoes, undrained
  • 8 oz. can tomato sauce
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1 bay leaf
  • 8 oz. spaghetti, cooked


Coat chicken w/seasoned flour. Heat oil in large frying pan. Add chicken and cook over med-hi heat till browned. Remove from pan and set aside. Place onion and garlic in same pan and saute till translucent. Add mushrooms and saute briefly. Add tomatos w/liquid, tomato sauce, salt, oregano, & bay leaf. Stir and break tomatoes into pieces. Return chicken to pan, cover and simmer for 30-40 minutes, or till chicken is tender and well cooked. Cook spaghetti according to package directions, drain. To serve, place spaghetti on serving platter; arrange chicken and sauc eon top. Serve with grated Parmesan or Romano cheese, if desired.

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Submitted 6/13/05.
Source: Creative Cooking Pasta Cookbook
Submitted By: Ruth A. Burbage
Chicken Cacciatore