Chicken Cacciatore
Source of Recipe
cooking light
The rich flavors of fresh vegetables, herbs, and red wine give this Italian 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)
COURSE: Main Dishes
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. 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.
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
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