Jun 11, 2008

Chicken Cacciatore




Chicken, red peppers and mushrooms simmer in tomato sauce for a great tasting, simple, weeknight meal your whole family will enjoy. My mother made this often when I was a child and I have always loved this recipe. I modified Mom's recipe to make it Weight Watcher friendly by removing the chicken skin, fat and using less oil. Top this with some good grated like Pecorino Romano.



Chicken Cacciatore
Gina's Weight Watcher Recipes
Servings: 6 Size: 1 thigh, 3/4 cup sauce, 1 cup pasta Old Points: 6 • Points+: 8
Calories: 326.4 • Fat: 3.8 g Protein: 20.6 g Carb: 56.0 g Fiber: 9.1 g  

Ingredients:

  • 6 chicken thighs, skin and fat removed
  • olive oil spray
  • 1 red bell pepper, chopped
  • 1 cup chopped mushrooms
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup fat free chicken broth, more if needed
  • 1 tsp dried oregano leaves
  • 1/4 cup fresh chopped basil leaves
  • salt and freshly ground black pepper
  • 6 cups cooked (12 oz uncooked) high fiber or whole wheat pasta 

Directions:

Season chicken with salt and pepper. In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil. Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper. Add the tomatoes, broth, and oregano.

Cover the pan and bring the sauce to a simmer. Continue simmering over low heat until the chicken is just cooked through, about 25 minutes. Add the chopped basil 5 minutes before sauce is done. Serve over whole wheat or high fiber pasta like Ronzoni Smart Taste.

40 comments :

  1. when do you REMOVE the chicken from the pan? after you first brown it?

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    1. You don't remove it at all.

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    2. Indeed, all the remaining ingredients, layer by layer, flavor the chicken - so you don't remove chicken at all.

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  2. Just made this for my roommates... it was a big hit!

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  3. No need to remove the chicken from the pan.
    Glad you all liked it, I love it!

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  4. is this one cup of pasta BEFORE it is cooked? or one cup AFTER cooked? big difference!

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  5. can you do this in the crock pot?

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  6. It's one cup of cooked pasta per serving.

    Sure! This would work great in a crock pot.

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  7. Yummy!! My husband is asking for it again!

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  8. Trying this in the crock pot for tonight...I had chicken thighs left over from making the chicken and wild rice soup last night. It sounds so good! You are the best, Gina!

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  9. Gina, I ran out of mushrooms from making the shepherd's pie. Do you think this would be OK without? Also, chicken breasts ok?

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  10. It will be fine without the mushrooms. White meat is great, just don't cook it as long. A chicken breast takes 15 minutes to cook, any longer and it will get rubbery.

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  11. Can I make this without peppers and mushrooms? I'm fresh out.

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  12. The peppers are a must, it won't taste the same without.

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  13. I used rice instead of pasta! Wonderful!

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  14. You have once again made my husband think I'm a great cook ;) I left out the mushrooms and added some red pepper flakes (both modifications to make it husband friendly) and we both loved it! I especially love that it is easy and uses stuff I tend to have on hand, but still has great flavor. Thank you!

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  15. I'm going to make this tonight - Gina your recipes are fantastic and make weight watchers so much easier!

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  16. what should you do instead if you accidentally put too much chicken broth and the mix is soupy??

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  17. Love Love this recipe. Never made my own sauce before, this was nom nommy goodness

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  18. I agree that the directions need to be corrected to reflect that when the chicken needs to go back in.
    I made this tonight and it was delicious and easy, but a couple of thoughts. I see absolutely no reason for the 3/4 cup chicken broth. There was enough juice after browning the chicken, plus more from cooking it in the sauce that I don't think you need to waste a can of broth to take out 3/4 cup. I would adjust to taste and probably add more garlic (we are garlic lovers) and maybe more herbs.

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    Replies
    1. Point taken, I just reduced it to 1/4 cup. You could always add more if needed.

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  19. Jennifer L.2/8/12, 7:36 PM

    This was DELICIOUS! I added about a 1/4 C of red wine and a little tomato paste. I don't think it needs the chicken broth. Will certainly make it again and double the mushrooms and peppers! Not sure why people are asking when to remove the chicken - NO NEED to remove the chicken. Brown it and then add everything as directed. One pan cooking! Perfect!

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  20. What is the calories for just the chicken and sauce without the pasta?

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  21. How many chicken breasts do you think I would need? I'm all out of thighs.

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  22. Really yummy Gina! The sauce wasn't as thick as the picture but I think I may have added too much broth but it was still really flavorful and delish!

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  23. So yummy! one of my families most favorite dishes made better! :-) I too think you can skip the chicken broth, which I did and added 1/4 cup of white wine. YUM!

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    Replies
    1. Wine of course is always better, but also increases the points if you are on WW so keep that in mind.

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  24. I just made this for my chicken cacciatore-loving husband and he LOVED it! Had seconds even, which he rarely does. This recipe is EXCELLENT! I even used boneless thighs because that's all I had. I added a green pepper and kept out the mushrooms because neither of us like them. I added a splash of olive oil, but not enough to add any point values to it. This recipe will definitely go in the regular rotation!

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  25. Would the points value change if you use skinless chicken legs instead?

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  26. Hi Gina - Do you use the recipe builder on the WW to calculate the points? I LOVE your recipes and I find when I make them exactly as you have them my pts are always higher. I use the recipe builder... any tips?

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  27. this was very good and tasted light and healthy!

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  28. Would you suggest cooking this in the slow cooker on low or high? For how long?

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    1. Like a crock pot? She has a recipe for that. Search it on her page.

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  29. Gina, what is the calorie count if you use boneless, skinless chicken thighs instead? And also, if you have two thighs per person (boneless, skinless)? Thank you.

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  30. Are the chicken thighs supposed to be bone-in or boneless?

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  31. Delicious! And SOOOO easy!

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  32. LOVE THIS RECIPE!!! Sooooo tasty, it was hard to keep it to one serving. Only problem is I can't figure out how to add it to my Recipe Box, as it's a DEFINITE keeper. But then again, every recipe I've ever tried from your site is a keeper! :)

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  33. I put 2 cans of fire roasted diced tomatoes in the blender to substitute for crushed tomatoes. Yummy as always, Gina!!
    You rock & deserve a fan club!
    Susan Pena-Salisbury
    Meadows Place, TX 77477

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