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.

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Chicken Cacciatore


  • 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


  1. Season chicken with salt and pepper. I
  2. n a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
  3. Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side.
  4. 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.
  5. Season with salt and pepper.
  6. Add the tomatoes, broth, and oregano.
  7. Cover the pan and bring the sauce to a simmer.
  8. Continue simmering over low heat until the chicken is just cooked through, about 25 minutes.
  9. Add the chopped basil 5 minutes before sauce is done.
  10. Serve over whole wheat or high fiber pasta like Ronzoni Smart Taste.

Nutrition Information

Yield: 6 servings, Serving Size: 1 thigh, 3/4 cup sauce, 1 cup pasta

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 8
  • Calories: 326.4 calories
  • Total Fat: 3.8g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 56g
  • Fiber: 9.1g
  • Sugar: g
  • Protein: 20.6g
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