Chicken Cacciatore Recipe

Chicken Cacciatore Recipe photo by Taste of Home

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For an entree with Italian flair, try these tender chicken breasts simmered in a nicely seasoned tomato sauce. The sauce has chunks of green pepper and mushrooms, and gets a little zip from balsamic vinegar and red pepper flakes. —Test Kitchen

This recipe is:

Healthy

Diabetic Friendly

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Chicken Cacciatore Recipe

Prep: 10 min. Cook: 50 min.

Yield: 6 Servings

10 50 60

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon salt, divided
1/8 teaspoon pepper
2 tablespoons olive oil, divided
1 medium green pepper, chopped
1/2 pound fresh mushrooms, sliced
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 tablespoon balsamic vinegar
2 teaspoons sugar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley
Hot cooked spaghetti, optional

Directions

Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms and garlic in remaining oil until vegetables are tender.
Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over spaghetti if desired. Yield: 6 servings.

Nutritional Analysis: One serving (1 chicken breast half with 1/2 cup sauce, calculated without spaghetti) equals 248 calories, 8 g fat (1 g saturated fat), 67 mg cholesterol, 857 mg sodium, 18 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Originally published as Chicken Cacciatore in Light & Tasty December/January 2003, p29