Chicken Cacciatore
Using jarred pasta sauce instead of a homemade sauce makes this classic Italian dish easy, but red wine, fresh basil and shaved Parmigiano-Reggiano cheese help keep it authentic. The rich flavors of fresh vegetables, herbs, and red wine give this Italian chicken cacciatore recipe maximum taste with minimum calories. Serve over a bed of spaghetti or other pasta. 4 servings (serving size: about 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil) Ingredients 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon crushed red pepper Cooking spray 2 cups sliced cremini mushrooms 3/4 cup prechopped bell pepper 1 1/2 cups tomato-basil pasta sauce 1/4 cup dry red wine
1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese 2 tablespoons thinly sliced fresh basil Preparation 1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; sautĂŠ 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sautĂŠ 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil. Nutritional Information Amount per serving Calories: 239 Fat: 6g Saturated fat: 2.7g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.5g Protein: 34.2g Carbohydrate: 11.1g Fiber: 2.6g Cholesterol: 75mg Iron: 2.1mg Sodium: 746mg Calcium: 266mg