CHICKEN CACCIATORE

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

Amount of linguine needed for this recipe is 3 lbs.

Nutrition Facts
Serving Size
1 SERVING (1 PIECE CHICKEN, 1 CUP PASTA, 2/3 CUP S
Amount Per Serving
Calories 359
% Daily Value
Total Fat 6.1g
9%
Saturated Fat 1.1g
6%
Cholesterol 72mg
24%
Sodium 385mg
16%
Total Carbohydrate 39.8g
13%
Dietary Fiber 2.9g
12%
Protein 33.5g
67%
Vitamin A 39%
Vitamin C 93%
Calcium 5%
Iron 15%
Total Time

55 min.

Serving & Size

1 SERVING (1 PIECE CHICKEN, 1 CUP PASTA, 2/3 CUP S

Yields

V8® 100% vegetable juice gives this classic Italian dish a tasty new twist.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 PIECE CHICKEN, 1 CUP PASTA, 2/3 CUP S
Amount Per Serving
Calories 359
% Daily Value
Total Fat 6.1g
9%
Saturated Fat 1.1g
6%
Cholesterol 72mg
24%
Sodium 385mg
16%
Total Carbohydrate 39.8g
13%
Dietary Fiber 2.9g
12%
Protein 33.5g
67%
Vitamin A 39%
Vitamin C 93%
Calcium 5%
Iron 15%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bone-in chicken breast half 24  ea.
all-purpose flour 6 oz. 1 1/2  cups
vegetable oil 4 oz. 0 1/4  cups
1. Coat chicken with flour. Heat oil in a large skillet or tilt skillet. Add chicken and cook until browned.
Made With:

Beverages

V8® 100% Vegetable Juice

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Weight Measure
V8® 100% Vegetable Juice qt.
dried oregano leaves, crushed tbsp.
garlic powder 1 1/2  tsp.
green pepper, cut into 1-inch pieces 8 oz. 1 1/2  qt.
onion, chopped 12 oz. cups
2. Add vegetable juice, oregano, garlic, pepper and onion. Heat to a boil. Reduce heat to low. Cover and cook 30 minutes or until chicken is cooked through.
Weight Measure
cooked linguine, drained 5 lb.
CCP: Heat until internal temperature is 180°F. or higher for 15 seconds.

CCP: Hold at 140°F. or higher. Portion sauce using 6 oz. ladle (2/3 cup) over 1 piece chicken and 1 cup linguine.
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