Chicken Cacciatore & Sautéed Squash

Sweet, savory, and garden-fresh.

Chicken Cacciatore is rustic Italian comfort food at its best. Chef Susan prepares tender chicken thighs with savory pancetta, tomatoes, cannellini beans, spring onions, fresh rosemary, and a splash of white wine. Garlic, bay leaf, and a touch of celery salt round out the sauce, which is served with homemade linguine made from 00 flour, eggs, and olive oil.

On the side, a crisp Italian salad combines iceberg lettuce, tomatoes, red onion, celery, mozzarella, marinated artichoke hearts, hearts of palm, and cannellini beans with a simple red wine vinaigrette. Sautéed zucchini seasoned with red pepper flakes adds a warm vegetable side and just a hint of heat.

It’s a hearty, chef-crafted Italian dinner with homemade pasta, plenty of vegetables, satisfying protein, and the kind of comforting flavors that make cacciatore a classic.

Ingredients

1. 1. Chicken Thighs
   2. Pancetta
   3. Cannellini Beans
   4. Chopped Tomatoes
   5. Spring Onions
   6. Fresh Rosemary
   7. White Wine
   8. 00 Flour
   9. Eggs
   10. Olive Oil
   11. Iceberg Lettuce
   12. Red Onion
   13. Fresh Tomatoes
   14. Celery
   15. Mozzarella Cheese
   16. Marinated Artichoke Hearts
   17. Hearts of Palm
   18. Red Wine Vinegar
   19. Garlic
   20. Zucchini

Heating Instructions

Chicken Cacciatore & Homemade Linguine: Microwave for 1½–2 minutes, or until the chicken is heated through and the pasta is warm. For best results, reheat in a pan. Spoon the cacciatore and its sauce over the linguine before reheating so the pasta stays moist.

Sautéed Squash: Microwave for 45–60 seconds, or until warmed through.

Italian Salad: Enjoy cold. Toss with the dressing just before serving.

Allergen Statement

Contains wheat/gluten (00 flour), eggs (homemade linguine), and milk (mozzarella cheese). This meal is prepared in a kitchen that may handle wheat, milk, eggs, tree nuts, peanuts, soy, fish, shellfish, sesame, and other common allergens.