CHICKEN CACCIATORE

By mavannier

Recipe by Paula Deen

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 lbs boneless chicken thighs
• kosher salt, to taste
• black pepper, to taste
• 1 small onion, chopped
• 1 green bell pepper, diced
• 3 cloves garlic, chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 oz) jar marinara sauce
• 1 (16 oz) package spaghetti
• Parmesan cheese
• fresh basil, torn for garnish

Preparation

Step 1

STEP 1
Heat olive oil and butter in a large high-sided skillet. Season the chicken thighs on both sides with salt and pepper. Add to the pan and cook until brown, about 4 minutes per side. Remove to a plate.
STEP 2
Toss in the onion, bell pepper, and garlic, and sauté until tender, about 5 minutes. Season with salt, pepper and crushed pepper flakes. Stir in the marinara sauce and add the chicken back into the pan. Simmer for 20 minutes.
STEP 3
While chicken simmers, cook spaghetti according to package directions. Ladle chicken and sauce over pasta and finish with Parmesan and fresh basil to serve.