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Chicken Cacciatore with Quinoa

Move over pasta night! This Chicken Cacciatore with Quinoa is a healthy weeknight meal that’s also great for easy weekly meal prep!
Course Main Course
Cook Time 50 minutes
Author Jessica

Ingredients

  • 1 package of boneless skinless chicken thighs
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves chopped
  • 1 small red onion chopped
  • 1 container of white mushrooms sliced
  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 jar of Bertolli® Tomato & Basil red pasta sauce
  • 1 1/2 cup vegetable broth
  • 1 cup quinoa

Instructions

  • Heat a large sauce pan over medium heat and add extra virgin olive oil.
  • Season chicken thighs with salt and pepper and add to the sauce pan, browning on each side.
  • Add garlic, onion, mushrooms, and peppers. Cook just until tender.
  • Stir in Bertolli® Tomato & Basil red pasta sauce. Turn heat to low and simmer.
  • Meanwhile, add vegetable broth to another pot and bring to a boil.
  • Add quinoa to pot and cook until liquid has been absorbed, about 20 minutes.
  • Remove both pans from heat. Serve Chicken Cacciatore over quinoa.