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Easy prep

Chicken & Baby Pepper Cacciatore

with Buttered Cavatappi

Cooking time

20 minutes




850 /serving

Like all the best Italian comfort foods, cacciatore is simple, rustic cooking at its finest. You’ll simmer chicken breasts with zucchini, baby bell peppers, onions and garlic in a robust, hearty tomato sauce, letting the chicken become shred-apart tender as it cooks. Once it’s ready, you’ll spoon it over lightly buttered pasta, letting the sauce flavour every mouthful. Sometimes, the simple things really are the best—and it only took you 20 minutes, from box to table.

We will send you:

  • 2 Chicken breasts
  • 140g Multicoloured baby peppers
  • 100g Zucchini half-moons
  • 15ml Minced garlic
  • 25g Sliced red onions
  • 225g Cavatappi pasta
  • 30g Vegetable demi-glace
  • 400ml Tomatoes (canned)
  • 13.5g Zesty Mediterranean rub (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill seeds, coriander seeds, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
1 or 2 tbsp Butter
Salt & pepper
Total Fat
22 g
Saturated Fat
6 g
1010 mg
Total Carbs
112 g
16 g
59 g
12 g
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Cook the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook, 8 to 10 minutes, until al dente (still slightly firm to the bite). Drain the pasta thoroughly. Toss with 1 tbsp butter (double for 4 portions) and a drizzle of oil to prevent sticking. Season with S&P to taste. Set aside in a warm spot.
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Cook the chicken & start the sauce
In a large high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, 2 to 3 minutes per side, until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan. Slice the peppers into ¼ inch slices. In the same pan, add the onions, garlic, zucchini, peppers and remaining spice blend. Cook, stirring frequently, 2 to 3 minutes, until softened.
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Finish the sauce
To the pan of vegetables, add the tomatoes, demi-glace and ½ cup of water (double for 4 portions). Bring to a simmer and return the chicken to the pan. Cook, stirring occasionally, 10 to 12 minutes, until the sauce has reduced and the chicken is cooked through; season with S&P to taste.
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Plate your dish
Divide the pasta between your plates. Top with the chicken (slice it beforehand if desired), vegetables and sauce. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.