Chicken Cacciatore

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  • 3   bell peppers
  • 1 large onion
  • 1 tbsp (15 mL) olive oil
  • 1½ lbs (750 g) chicken tenderloins
  • 1 tbsp (15 mL) Three Onion Rub
  • 1 tbsp (15 mL) Garlic Rub
  • 1 pkg (8 oz. / 250 g) white button mushrooms
  • 2–3   garlic cloves
  • 1 jar (24 oz. or 650 mL) marinara sauce (high-quality sauce like Rao’s)
  • 1 box (15 oz./454 g) mezze or regular penne pasta
  • 32 oz. (1 L) chicken or vegetable broth
  •  Optional: Parmesan cheese and fresh parsley


  1. Use the Quick Slice to slice the peppers into strips. Use the Chef’s Knife to slice the onion.
  2. Set the Quick Cooker to SEAR press START. Heat the oil in the inner pot for 3 minutes. Season the chicken with the rubs and set aside.
  3. Add the peppers and onions and cook uncovered for 5-6 minutes, stirring occasionally. Slice the mushrooms with the Quick Slice.
  4. Use the Garlic Press to press the garlic into the pot and add to the vegetables. Press CANCEL.
  5. Place the chicken on top of the vegetables, then add the mushrooms and sauce. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.
  6. While the chicken is cooking, prepare the pasta. Combine the pasta and broth in the Rockcrok® Dutch Oven. Microwave, covered on HIGH for 16–17 minutes, stirring halfway through cooking. Drain any excess liquid.
  7. When the time is up, press CANCEL. Press the steam-release button to manually release the pressure.
  8. Add the pasta to the Large Serving Bowl. Top with the chicken mixture. Grate the parmesan over the top and finish with parsley, if desired.


  • 8 (12–14 cups total)  servings

Nutrients per serving:

U.S. nutrients per serving (about 1 ½ cups/375 mL per serving) : Calories 390, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 58 mg, Sodium 720 mg, Carbohydrate 58 g, Fiber 2 g, Sugars 12 g, Added Sugars 0 g, Protein 30 g

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