CHICKEN CACCIATORE ZUCCHINI RECIPES

Steps:

• Season the chicken with 1 tbsp (15 mL) of rub.Heat the oil in a 12" (30-cm) skillet over medium heat for 3–4 minutes.Cook the chicken, skin-side down, until golden brown, 3–4 minutes. Flip and cook an additional 1–2 minutes. Set the chicken aside and pour all but 1 tbsp (15 mL) of fat from the pan.Add the mushrooms to the pan and cook until softened, 3–4 minutes. Add the onion and pepper and cook an additional 3–4 minutes.Add the tomatoes, remaining 1 tbsp (15 mL) of the rub, and salt, and bring to a simmer. Return the chicken to the pan, nestling it into the sauce. Reduce the heat slightly and simmer until the chicken reaches 165°F (74°C), about 20–25 minutes.Meanwhile cook the pasta, rice, or zucchini noodles according to the package directions. Serve the chicken with some of the sauce and the side of your choice. Top it with Parmesan cheese, if you’d like.

Steps:

• In a large resealable plastic bag, combine flour and Italian seasoning. Add chicken, a few at a time; seal and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm. , In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti.