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Chicken Cacciatore

Chicken Cacciatore
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Yield

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

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.

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

Nutrition 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

How to Make It

  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.

    Chicken Cacciatore
    Photo: Becky Luigart-Stayner; Styling: Rose Nguyen