Chicken Cacciatore

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

The rich flavors of fresh vegetables, herbs, and red wine give this Italian chicken cacciatore recipe maximum taste with minimum calories. Serve over a bed of spaghetti or other pasta.

Yield: 4 servings (serving size: about 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 34.2g
  • Carbohydrate: 11.1g
  • Fiber: 2.6g
  • Cholesterol: 75mg
  • Iron: 2.1mg
  • Sodium: 746mg
  • Calcium: 266mg

Ingredients

  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper
  • Cooking spray
  • 2 cups sliced cremini mushrooms
  • 3/4 cup prechopped bell pepper
  • 1 1/2 cups tomato-basil pasta sauce
  • 1/4 cup dry red wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese
  • 2 tablespoons thinly sliced fresh basil

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.
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