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Recipe of the Week: Chicken Cacciatore

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Recipe of the Week: Chicken Cacciatore

If you know how to balance your macronutrients properly, you’re going to probably find chicken as your go-to source of meat because it’s lean, can be prepared in many different ways, and can be added to just about any dish to bump up the protein.

If all you do is saute your chicken, however, you’re going to get sick of it pretty quickly. That’s why love recipes like this one from my bestselling cookbook, The Shredded Chef: it’s easy to make, tastes fantastic, and the macros are perfect for sticking to a sensible meal plan (high-protein, moderate carb, low-fat).

Give it a go! You won’t be disappointed!




Calories Per Serving


Protein Per Serving

45 grams

Carbohydrates Per Serving

48 grams

Fat Per Serving

7 grams


6 ounces quinoa rotelle pasta

4 boneless, skinless chicken breasts (6 ounces), rinsed, dried, trimmed of fat, cut into strips

1 tablespoon vegetable oil

1/2 medium onion, chopped

1/2 cup fresh mushrooms, thinly sliced

1 clove garlic, minced

1 can (28 ounces) of plum tomatoes, with juice

1/2 cup dry red wine

1 teaspoon dried oregano

1 bay leaf

1/2 cup fresh parsley, chopped


Heat the oil in a large, deep skillet over medium-high heat. Add the chicken and brown on both sides. Add the onions, mushrooms, and garlic and sauté until vegetables are tender.

Add the tomatoes, wine, oregano, and bay leaf and reduce heat to medium-low. Cover and simmer for 30 – 35 minutes, or until chicken is cooked through and sauce has thickened. Stir occasionally.

Meanwhile, cook the pasta according to package directions.

Add the cooked pasta and 1/4 cup of the pasta water to the chicken, cook for 1 – 2 minutes, mixing well so the sauce sticks to the pasta. Remove bay leaf and top with fresh parsley

What You Get to Eat


Picture courtesy of Culinary Ginger

What did you think of this week’s recipe? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

If you like what I have to say, sign up for my free newsletter and every week I'll send you awesome, science-based health and fitness tips, delicious "diet-friendly" recipes, motivational musings, and more.


What if I told you that just about everything magazines and trainers “teach” you about dieting is wrong?

What if you could build muscle and lose fat eating “naughty” foods every week?

What if you didn’t have to suffer through low-carb dieting to get lean? In fact, what if you could eat all the carbs you wanted?

And what if you didn’t have to gorge yourself just to gain muscle and didn’t have to put on pounds and pounds of ugly fat, either?

In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe?

Imagine eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week.

And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters.

Well, I have good news.

All these “fantasies” can be a reality...if you know how to do a handful of “little” things correctly.

You see, when you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable.

And this book will show you the way.

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