Chicken Cacciatore

Prep Time
Cook Time
Ready In

"This is out of the 2002 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Chris Tess from Mama Stortini's Ristorante Restaurant. I decided to make this a 2 serving dish instead of 1 based on the calorie and fat count along with the huge restaurant amounts that are normally served. My only change was cutting the 8 oz chicken breast into 2-4 oz size. The rest of the ingredients stayed the same. Please see note below."

Original recipe yields 2 servings


  • Serving Size: 1 (400.9 g)
  • Calories 529.9
  • Total Fat - 13.4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 95.7 mg
  • Sodium - 1048.3 mg
  • Total Carbohydrate - 61.4 g
  • Dietary Fiber - 2.8 g
  • Sugars - 9.2 g
  • Protein - 41.6 g
  • Calcium - 99.3 mg
  • Iron - 5.4 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.4 mg

Step 1

Place oil, garlic, wine, chicken and onions in a pan and cook on medium heat.

Step 2

When the chicken is done and the onions are caramelized, add mushrooms and simmer for 5 minutes.

Step 3

Add marinara sauce.

Step 4

Heat through.

Step 5

Place on top of a plate of spaghetti.

Step 6

Add more sauce if desired.

Step 7

Step 8

Note: This is a chef so he eyeballs things and he has ever thing ready to marinara sauce heated and pasta ready...his directions are spotty...I just winged it...and it came out great...loved the garlic flavor with two different kinds...

Tips & Variations

No special items needed.



Easy weeknight dinner. Lots of flavor. I served with fettucine instead of spaghetti and made my own marinara and added extra sauce for serving.

review by:
(7 Mar 2018)