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Easy Chicken Cacciatore with Linguine

Serves 4


  • 1 pound tomato, roughly chopped
  • 1 large onion, peeled and cut in crescents
  • 1/2 teaspoon fennel seeds
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons herbes de provence (see Note 1)
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 2 pieces lemon peel, 1" x 2"
  • 1/4 teaspoon saffron threads
  • 8 ounces dry linguine or other pasta shape as desired (see Note 2)
  • 1 cup cooked chicken, cut in bite-sized pieces (see Note 3) 
  • 1/4 cup oil-cured olives, pitted, chopped


1. Place tomato, onion, olives, fennel seeds, garlic, herbes de provence, olive oil, chicken broth, lemon peel and saffron threads in a sauté pan. Bring to a simmer and cook 40 minutes, stirring occasionally. Correct seasoning and keep warm. 

2. Meanwhile, cook the pasta in a large pot of salted water until al dente

3. When the pasta is almost done return the sauce to a simmer, add the chicken and olives and stir to combine. 

4. When the pasta is cooked transfer it to the pan of sauce with tongs, allowing a little of the pasta-cooking water to ride along. Raise the heat to high, stir to combine, and cook about 2 minutes, stirring.

Serve immediately, with shredded Parmiggiano Reggiano if desired. 


1. Herbes de Provence. This is a mixture of dried herbs that originated in the South of France. One recipe (from ) includes 2 tablespoons each of dried oregano, thyme, savory, and lavender and a teaspoon of dried basil, though the ingredients and proportions vary widely. Commercial mixtures can be found in specialty stores or you can make your own.

2. Pasta. For those who need to limit carbohydrate intake for weight control or for management of blood glucose levels, consider using a pasta with lower digestible carbohydrates such as Dreamfields. It's claimed that even though these pasta products have roughly the same carbohydrate content as conventional pasta, only about 12% of the carbohydrates in these products can be digested and absorbed in the intestines. 

(Be aware that the caloric content of pasta with lowered digestible carbohydrates is roughly equivalent to that of conventional pasta, so portion control is still important for weight management.) 

3. Cooked chicken. I poach the chicken, though it can be roasted. For the Nutritional Estimate it is assumed that the skin is removed and discarded. 

Nutritional Estimate: 4 Servings (made with Dreamfields Pasta or similar). Per serving: 331 Calories; 14 g Total Carbs; 7 g Dietary Fiber; 5 g Sugars; 8 g Fat; 31 mg Cholesterol; 279 mg Sodium; 19 g Protein. Weight Watchers: 6 points.

Nutritional Estimate: 4 Servings (made with conventional pasta). Per serving: 348 Calories; 51 g Total Carbs; 4 g Dietary Fiber; 6 g Sugars; 7 g Fat; 31 mg Cholesterol; 272 mg Sodium; 19 g Protein. Weight Watchers: 7 points.


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