Recipe Centre

Chicken cacciatore

Ingredients
30 ml olive oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, crushed
40 ml bottled pesto sauce
60 g black olives, stoned and sliced
410 g tomatoes, chopped, with juice
8 ml sugar
1 chicken, skinned and jointed
225 g spaghetti
salt and pepper

Method:
1. Combine oil, onions, green pepper, garlic and pesto sauce in a 2,5 litre microproof casserole dish. Cook on HIGH for 3 to 5 minutes, until onions and green pepper are slightly soft, stirring twice. Add olives, sugar and chopped tomatoes to onion mixture. 2. Add chicken to the casserole dish, arranging thicker, meatier pieces towards the edges. Cook covered on HIGH for 18 to 20 minutes, until chicken juices run clear. Rearrange pieces halfway through cooking. 3. Cook spaghetti according to the packet instructions. Drain. 4. Once cooked, skim fat from chicken. Season chicken with salt and pepper, and allow to stand for 5 minutes. Arrange spaghetti and chicken on a plate and spoon sauce over.

Recipe From : Ideas September 01, 1992

Recipe from Ideas : September 01, 1992 See what Ideas has in store this month. Subscribe now and save!