Tomato braised chicken

Recipe from: 9/1/1992 12:00:00 AM
Chicken cacciatore

Ingredients 11
Servings 1
Minutes 00:05


Serving Change
  • 30
    olive oil
  • 1
    onion - chopped
  • 1
    green pepper - chopped
  • 2
    cloves garlic - crushed
  • 40
    bottled pesto sauce
  • 60
    black olives - stoned and sliced
  • 1
    tomatoes - chopped, with juice
  • 8
  • 1
    chicken - skinned and jointed
  • 225
    dry spaghetti
  • salt and pepper


Combine oil, onions, green pepper, garlic and pesto sauce in a 2,5 litre microwave-proof 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. 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. Re-arrange pieces halfway through cooking.
Cook spaghetti according to the packet instructions. Drain. 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.

Read more on: poultry  |  recipe  |  microwave publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.