Spicy Italian Chicken Cacciatore

Ingredients

• 2 pounds chicken thighs (boneless, skinless)
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, sliced red bell pepper
• 1 medium, sliced green bell pepper
• 3 minced garlic cloves
• 1 28-ounce can crushed tomatoes (canned)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon crushed red pepper flakes
• 0.5 cup black olives (pitted, sliced)
• 0.5 cup low-sodium chicken broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup, chopped fresh parsley
• 8 ounces cooked whole wheat pasta (optional)

Instructions

1. 1. Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. 2. Sear chicken thighs 3–4 minutes per side until golden. Remove and set aside.
3. 3. Add onion and bell peppers to skillet. Sauté until softened, about 5 minutes.
4. 4. Stir in garlic, oregano, basil, and red pepper flakes. Cook until fragrant, 1 minute.
5. 5. Add crushed tomatoes, tomato paste, olives, and chicken broth. Bring to a simmer.
6. 6. Return chicken to skillet. Cover and simmer on medium-low until chicken is cooked through, about 15 minutes.
7. 7. Serve over cooked whole wheat pasta if desired. Garnish with fresh parsley.

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