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Chicken Cacciatore and Pasta

Chicken Cacciatore and Pasta

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Campbell's Kitchen

Swanson® Chicken Stock creates a flavorful simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this complete skillet supper.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
  2. Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.
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Somewhat bland, I doubled the amount of seasonings and added 2 teaspoons of italian mix as well. Next time instead of using garlic powder I will chop fresh garlic and saute it with the chicken breasts in the first step.


Very tasty though I also included a red pepper in mine and uncovered for the last few minutes to reduce and thicken the sauce. My husband would have preferred more garlic too. Would make again. I only had fusili pasta and that worked fine.


Very tasty - I made some changes and want to remember what I did differently: added onions and pepper - also red pepper - right after the meat to saute them. Then used one can of chicken broth and fire roasted garlic tomatoes; half the oregano and about two tsp of Mrs. Dash Italian blend. Used penne pasta and added some Worcester sauce and stirred in 1/2 small can of tomato paste at the end to thicken. Served with freshly grated Parmesan cheese. Delicious!