Quickie Cacciatore
List of Ingredients
8 ounces thin spaghetti
1 teaspoon olive oil
1 large green bell pepper (for 1 1/2 cups chopped)
1 package (8 ounces) sliced fresh mushrooms
1 can (14 ounces) Italian-style stewed tomatoes
1/4 cup no-salt-added tomato paste
1/2 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
3 1/2 cups Chunky Seasoned Chicken with juices, defrosted if frozen
(see accompanying recipe)
Recipe
4 servings
Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 -
quart or larger Dutch oven or soup pot. When the water reaches a
rapid boil, add the spaghetti and cook until tender, 7 to 8 minutes.
While the spaghetti cooks, pour the oil into an extra-deep, 12- inch
nonstick skillet and place over medium heat. Seed the bell pepper and
cut it into bite-size pieces, adding the pieces to the skillet as you
cut. Add the mushrooms, raise the heat to medium- high, and cook
until the mushrooms release their liquid and are tender, about 4 to 5
minutes.
While the vegetables cook, open the tomato and tomato paste cans. Set
aside. When the vegetables are tender, add the stewed tomatoes,
Italian seasoning and Worcestershire sauce. Stir well.
Add the chicken. Add the tomato paste 1 tablespoon at a time (4
total), stirring after each addition. Continue to stir until the
tomato paste is completely incorporated. Reduce the heat to low and
simmer until the chicken is just heated through, about 2 minutes.
Serve at once over hot, drained spaghetti.
Per serving: 474 calories (13 percent from fat), 7 g fat (1 g
saturated), 78 mg cholesterol, 40 g protein, 63 g carbohydrates, 7 g
dietary fiber, 447 mg sodium.
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