Chicken Cacciatore

Cooking Light 2009 Serve over a bed of spaghetti or other pasta.

Yield: 4 servings
Community Recipe from


  • 1 pound(s) chicken breasts skinless, boneless, cut into bit-size pieces
  • 1 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) dried basil
  • 1/4 teaspoon(s) crushed red pepper
  • Cooking spray
  • 2 cup(s) cremini mushrooms sliced
  • 3/4 cup(s) bell peppers prechopped
  • 1 1/2 cup(s) tomato-basil pasta sauce
  • 1/4 cup(s) dry red wine
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 2 ounce(s) parmagiano reggiano shaved
  • 2 tablespoon(s) fresh basil thinly sliced


  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; saute' 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; saute' 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. Yield: 4 servings (serving size: about 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil).

  2. Calories 239
  3. Fat 6g (sat 2.7g, mono 14g, poly 0.5g)
  4. Protein 34.2g
  5. Carb 11.1g
  6. Fiber 2.6g
  7. Chol 75mg
  8. Iron 2.1mg
  9. Sodium 746mg
  10. Calc 266mg
September 2011

This recipe is a personal recipe added by rcraw456 and has not been tested or endorsed by MyRecipes.

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