Recipe: Quick and Easy Chicken Cacciatore (using stewed tomatoes)

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)