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.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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