“Chicken” Cacciatore

2.8 (2 reviews)
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12 oz. faux chicken (try Nate’s Chicken-Style Meatless
Nuggets or Worthington’s Chic-Ketts—www.kelloggs.com)
2 Tbsp. olive oil, divided
4 cloves garlic, crushed
1 green bell pepper, cored and cut into strips
1 white or yellow onion, cut into strips
1 cup fresh button mushrooms, sliced into ¼-inch pieces
1 28-oz. can chopped tomatoes
1 cup red wine
1 lb. short, flat noodles (try Mueller’s dumpling noodles)

• If the faux chicken isn’t already in nugget form or bite-sized pieces, cut or tear it into large chunks.
• In a large skillet, heat 1 Tbsp. of the olive oil over medium heat. Add the faux chicken, sauté until brown, move to a plate lined with paper towels, and set aside.
• In the same skillet, heat the remaining 1 Tbsp. of olive oil over medium heat. Add the garlic, green pepper, and onion and sauté for 2 minutes. Add the mushrooms and continue cooking until the vegetables are soft. Add the chopped tomatoes and red wine and simmer, covered, for 30 minutes.
• Remove the lid, add the faux chicken, and continue cooking for 10 to 15 minutes or until the liquid is reduced and the sauce is slightly thickened.
• Meanwhile, cook the noodles according to the directions on the package. Drain.
• Serve the cacciatore over the hot noodles.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind