Quick because ground chicken!
I think for lots of families, Italian-American types of meals taste familiar, feel easy to make, but feel slightly more special than, say, seared chicken breast with veggies and a baked potato, kind of what I think of as a “normal” American meal, if there is even such a thing. Italian flavors seem to fit the bill of appealing to kids and adults alike, not featuring any ingredients that are too weird or hard to find, and being super delish to ME, which is why we’re all here anyway. My preferences.
Italian dishes are definitely up there as one of our absolute favorites, and a cacciatore dish is even better because it has enough veggies and protein to serve as 2 meal components. Regular spaghetti is wonderful, of course, but sometimes it feels like it’s lacking in the veggie department. I made this cacciatore with tons of peppers and mushrooms and used ground white meat chicken for quick cooking and a light feel. Cacciatore I think usually has bone-in, skin-on chicken, which is delicious and wonderful, but takes way longer to cook and then you have to make a personal choice about whether or not to eat the chicken skin. I always err on the side of DO, and this dish takes that decision away from you. It’s light, full of flavor, and super quick to make.