CHICKEN CACCIATORE

CHICKEN CACCIATORE

Nutrition Facts

Serving Size
24 SERVINGS
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
Serving & Size

24 SERVINGS

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

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
1. Coat chicken with flour. Heat oil in a large skillet or tilt skillet. Add chicken and cook until browned.
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.
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.

Recipe Tip

  1. Amount of linguine needed for this recipe is 3 lbs.
Newsletter

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.