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.

4.8 from 5 votes
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Chicken Cacciatore

Freestyle Points
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian


  • 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


  • Season chicken with salt and pepper. I
  • n 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.


Serving: 1thigh, 3/4 cup sauce, 1 cup pasta, Calories: 326.4kcal, Carbohydrates: 56g, Protein: 20.6g, Fat: 3.8g, Fiber: 9.1g
Freestyle Points: 4
Points +: 8