Chicken cacciatore with bacon

20 Min
very easy
4 People
Rating starstar_borderstar_borderstar_borderstar_border
Classic Italian style chicken stew with added bacon, olives and fresh rosemary. Served over chunky rigatoni pasta.
1. Boil the pasta
Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions or until cooked al dente. Drain, see step 5.

2. Cook the chicken & bacon
Heat a large frypan with oil over high heat. Add chicken and bacon and cook for 2-3 minutes or until chicken is browned.

3. Add the vegetables
Slice onion and capsicum, dice zucchini. Pick rosemary leaves (see notes) and crush garlic, add everything to the pan as you go. Season with salt and pepper.

4. Simmer the stew
Drain and add olives, crushed tomatoes and 1/2 tin water. Simmer for 5-7 minutes or until chicken is cooked through.

5. Toss in the pasta (optional)
Toss in the pasta to combine well, alternatively serve separately.

6. Finish and plate
Serve chicken & bacon cacciatore at the table.

Finely chop rosemary leaves if you prefer.
No pork option - diced bacon is replaced with diced chicken thigh fillets. Cook as per recipe omitting the bacon and adding in more chicken. Add another garlic clove and a stock cube if you like for more flavour.
From your box
Rigatoni, 1 packet (500g)
Diced chicken thigh fillets , 300g
Diced bacon , 1 packet (200g)
Brown onion , 1
Yellow capsicum, 1
Zucchini, 1
Rosemary, 1 sprig
Garlic, 2 cloves
Green olives, 1 jar
Crushed tomatoes, 400g

From your pantry
Oil (for cooking), salt, pepper