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Chicken: Chicken Cacciatore

Source of Recipe

Forbidden Foods Diabetic Cooking - by Maggie Powers - e-mail

CHICKEN CACCIATORE
Exchanges
WW Points
Yield: 6 servings

- 2 tablespoons olive oil
- 2 pounds skinless, boneless chicken breasts
- 2 red bell peppers, sliced
- 1 large onion, chopped
- 1 pound fresh mushrooms, sliced
- 1-2 garlic cloves, minced
- 1 28 ounce can reduced-sodium whole tomatoes in juice
- 2 teaspoons tomato paste
- 1/4 cup dry white wine
- 1 teaspoon dried basil or 3-4 fresh leaves


In a large nonstick skillet, heat the oil over medium-high
heat. Add the chicken breasts and saute on both sides for a
total of 6 minutes. Remove the chicken from the skillet.

Add the red pepper, onion, mushrooms, and garlic to the skillet. Saute for 5 minutes.

Add the chicken back to the skillet. Add the tomatoes, tomato paste, wine, and basil. Cover, lower the heat, and simmer for 25 minutes.

1/6 of recipe equals: Calories: 302, Fat: 9 g, Cholesterol: 91 mg, Sodium: 113 mg, Carbohydrate: 17 g, Dietary Fiber: 4 g, Protein: 37 g ++++ Exchanges: 1 Carbohydrate, 4 Lean Meat ++++ WWP: 6