Chicken Cacciatore

4 Servings
  • 30 min
    Prep Time
  • 45 min
    Total Time

Enjoy a slow-cooked Italian classic in just 45 minutes! Frozen mirepoix (diced onions, carrots, celery), pre-sliced mushrooms, boneless skinless chicken thighs and a jar of pasta sauce make this easy dinner a snap.


  • 8 oz spaghetti, cooked and drain spaghetti as directed on package
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves garlic, minced
  • 1 package (10 oz) Cascadian Farm™ frozen organic mirepoix
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 tablespoon chopped fresh basil


  1. Step 1

    Cook and drain spaghetti as directed on package.
  2. Step 2

    Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add garlic and saute until pungent.
  3. Step 3

    Add chicken; sprinkle with salt and pepper. Cook 3 to 4 minutes on each side or until lightly browned.
  4. Step 4

    Remove chicken from skillet; set aside. Reduce heat to medium.
  5. Step 5

    In same skillet, add frozen mirepoix and mushrooms. Cover; cook 5 to 6 minutes, stirring occasionally, until mushrooms are tender.
  6. Step 6

    Return chicken to skillet; pour sauce over chicken. Sprinkle with basil.
  7. Step 7

    Cover; simmer 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve over spaghetti.