Name: Mexican Chicken Cacciatore
Prep time: 5 min
Cook time: 25 min
Yield: 6
Cuisine: Quick & Easy
Ingredients: 2 Tbsp. olive oil; 6 bone-in chicken breast halves, cut in half; 1 package white button mushrooms sliced; 2 jalapeno peppers, sliced; 1 medium onion chopped; 1 jar RAGÚ® Tomato Garlic & Onion Sauce; 1/2 tsp. dried oregano leaves, crushed (optional); 12 ounces spaghetti, cooked and drained; 2 Tbsp. chopped fresh cilantro

Mexican Chicken Cacciatore

FilterQuick & Easy, Meat Dishes

Servings	Prep Time
6	5minutes

Cook Time

25minutes

Servings	Prep Time
6	5minutes

Cook Time

25minutes

Ingredients

2Tbsp. olive oil
6 bone-in chicken breast halves, cut in half
1package white button mushrooms sliced
2 jalapeno peppers, sliced
1 medium onion chopped
1jar RAGÚ® Tomato Garlic & Onion Sauce
1/2tsp. dried oregano leaves, crushed (optional)
12ounces spaghetti, cooked and drained
2Tbsp. chopped fresh cilantro

Instructions

Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and brown chicken in 2 batches. Remove chicken from skillet and set aside.
Heat remaining 1 tablespoon olive oil in same skillet and cook mushrooms, peppers and onion, stirring occasionally, 5 minutes or until tender and golden. Stir in sauce and oregano. Bring to a boil over high heat. Return chicken to skillet, reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti and garnish with cilantro.