QUICK AND EASY CHICKEN CACCIATORE
"You can serve the pieces whole or some home chefs prefer to shred the meat. Either way, serve this wonderful dish over a bed of whole-wheat spaghetti or linguini. You will probably want to make some extra of this fast, nourishing and satisfying recipe because it makes great leftovers."
Nonstick cooking spray
1/2 lb. chicken breasts, skinless and boneless
1/2 lb. chicken thighs, skinless and boned
1 green bell pepper, cut into julienne strips
1/3 cup chopped onion
1/2 cup sliced mushrooms
1 (14 1/2 oz) can no added salt stewed tomatoes
1/4 cup water (may substitute low-sodium chicken broth or dry red cooking wine)
2 tsp. dried Italian seasoning
1/8 tsp. fresh ground black pepper
Coat large skillet with cooking spray. Preheat skillet over medium-high heat. Add chicken and cook until lightly browned, about 6 minutes. Turn frequently to ensure consistent browning.
Add in pepper, onion and mushrooms and saut an additional 2 minutes, stirring frequently.
Stir in tomatoes, water (or broth or wine), Italian seasoning and black pepper. Bring to boil. Reduce heat, cover, simmer, gently stirring occasionally, until chicken is tender and no longer pink, about 15 minutes.
Remove chicken from skillet, set aside and cover to keep moist and warm. Continue to simmer sauce, uncovered and stirring occasionally, for about 5 minutes or until desired consistency.
Place chicken in a serving dish. Pour sauce over the top and serve.
Makes 4 servings
Per serving: 190 calories, 6 g total fat (1.5 g saturated fat), 9 g carbohydrate, 23 g protein, 2 g dietary fiber, 75 mg sodium
Source: The American Institute for Cancer Research (AICR)
"You can serve the pieces whole or some home chefs prefer to shred the meat. Either way, serve this wonderful dish over a bed of whole-wheat spaghetti or linguini. You will probably want to make some extra of this fast, nourishing and satisfying recipe because it makes great leftovers."
Nonstick cooking spray
1/2 lb. chicken breasts, skinless and boneless
1/2 lb. chicken thighs, skinless and boned
1 green bell pepper, cut into julienne strips
1/3 cup chopped onion
1/2 cup sliced mushrooms
1 (14 1/2 oz) can no added salt stewed tomatoes
1/4 cup water (may substitute low-sodium chicken broth or dry red cooking wine)
2 tsp. dried Italian seasoning
1/8 tsp. fresh ground black pepper
Coat large skillet with cooking spray. Preheat skillet over medium-high heat. Add chicken and cook until lightly browned, about 6 minutes. Turn frequently to ensure consistent browning.
Add in pepper, onion and mushrooms and saut an additional 2 minutes, stirring frequently.
Stir in tomatoes, water (or broth or wine), Italian seasoning and black pepper. Bring to boil. Reduce heat, cover, simmer, gently stirring occasionally, until chicken is tender and no longer pink, about 15 minutes.
Remove chicken from skillet, set aside and cover to keep moist and warm. Continue to simmer sauce, uncovered and stirring occasionally, for about 5 minutes or until desired consistency.
Place chicken in a serving dish. Pour sauce over the top and serve.
Makes 4 servings
Per serving: 190 calories, 6 g total fat (1.5 g saturated fat), 9 g carbohydrate, 23 g protein, 2 g dietary fiber, 75 mg sodium
Source: The American Institute for Cancer Research (AICR)
MsgID: 3153623
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-03-11 Recipe Swap - Resolution Recipe...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-03-11 Recipe Swap - Resolution Recipe...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (15)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Grilled Chicken Breasts with Creamy Gorgonzola Cheese Sauce
- Palmer-Beech Chicken and Dumplings (repost)
- Outback Steakhouse Alice Springs Chicken
- Garlic Chicken with Tomatoes and Potatoes (crock pot)
- Parmigiana Chicken Packets
- Turkey Enchiladas Con Queso (microwave)
- Chicken Emperial (using curry and sherry)
- Luau Turkey Loaf with Pineapple Chutney (serves 2) (blender and microwave)
- Chicken Diablo (with Dijon mustard, honey, and curry sauce)
- Asian Chicken (or shrimp or pork) and Basil Stir-Fry - First Recipe for Brig - Cooking Game
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute