Chicken Cacciatore Pasta

A yummy marinara pasta packed with veggies that kids will love.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 631 Calories

Ingredients

• 3 tablespoons vegetable oil
• 1 cup sliced onion
• 2 tablespoons red wine vinegar
• 1 (28 ounce) can tomato puree
• 2 tablespoons chopped fresh oregano
• 1 red bell pepper, cut into strips
• 6 cloves garlic, thinly sliced
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 4 (11 ounce) chicken leg quarters
• 8 ounces dried fusilli or penne pasta
• 0.5 cup water
• 1.5 teaspoons dried thyme
• 1.75 teaspoons salt, or more to taste, divided

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.

Step 3

Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.

Step 4

Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.

Step 5

Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.

Step 6

Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.