Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.
((or on the bone) skinned and trimmed)
olive oil spray
red bell pepper
(28-ounce) can crushed tomatoes
fat free chicken broth
(more if needed)
dried oregano leaves
fresh chopped basil leaves
salt and freshly ground black pepper
cooked whole wheat pasta
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 1 cup pasta.
Chicken Cacciatore Variations:
If you don’t like mushrooms, use extra bell pepper.
Use baby bellas or white button mushrooms.
Swap the chicken broth for dry white wine.
If you prefer white meat, you can use boneless chicken breasts instead of thighs.
thigh, 3/4 cup sauce, 1 cup pasta
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Printed from Skinnytaste: https://www.skinnytaste.com/chicken-cacciatore-43-pts/