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Chicken Cacciatore

Chicken Cacciatore
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
6 ServingsPrep: 10 min. Cook: 50 min.

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
© Taste of Home 2012

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Chicken Cacciatore (continued)

Directions (continued)

  • is thickened. Serve over spaghetti if desired. Yield: 6 servings.
Nutrition Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012