Chicken Cacciatore

<p>Chicken Cacciatore</p>
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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 239
Fat 6 g
Satfat 2.7 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 34.2 g
Carbohydrate 11.1 g
Fiber 2.6 g
Cholesterol 75 mg
Iron 2.1 mg
Sodium 746 mg
Calcium 266 mg


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


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.