Chicken Cacciatore

Serve with a spinach salad and crusty French bread.

Yield: 6 servings (serving size: 1 cup chicken mixture and 1 cup spaghetti)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 9%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35.4g
  • Carbohydrate: 55.4g
  • Fiber: 3.9g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 408mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

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