Rating: 4 stars
44 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 7
  • 4 star values: 19
  • 5 star values: 14

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.

Karen Levin
Recipe by Cooking Light October 2009

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

239 calories; fat 6g; saturated fat 2.7g; mono fat 1.4g; poly fat 0.5g; protein 34.2g; carbohydrates 11.1g; fiber 2.6g; cholesterol 75mg; iron 2.1mg; sodium 746mg; calcium 266mg.
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