Chicken Cacciatore

Serve with a spinach salad and crusty French bread.


6 servings (serving size: 1 cup chicken mixture and 1 cup spaghetti)

Recipe from

Oxmoor House

Nutritional Information

Calories 400
Caloriesfromfat 9 %
Fat 3.8 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35.4 g
Carbohydrate 55.4 g
Fiber 3.9 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 408 mg
Calcium 0.0 mg


Cooking spray
1 1/2 pounds skinned, boned chicken breast halves, cut into large pieces
1 1/2 cups sliced fresh mushrooms
1 cup chopped onion
2 (15-ounce) cans chunky tomato sauce (such as Hunt's Ready Sauce with Onions, Celery, and Green Bell Peppers)
1/2 cup dry white wine
1 1/2 teaspoons dried Italian seasoning
1/8 teaspoon pepper
12 ounces uncooked spaghetti


1. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; brown on all sides. Remove chicken from skillet.

2. Add mushrooms and onion to skillet; cook 2 minutes, stirring constantly. Add chicken, tomato sauce, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is done.

3. Meanwhile, cook spaghetti according to package directions, omitting salt and fat. Drain. Serve chicken and sauce over spaghetti.