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Easy Chicken Cacciatore

We love this combination of chicken and tomatoes. I like to top it with a little grated Parmesan cheese or part-skim mozzarella.—Rachel Greenawalt Keller, Roanoke, Virginia

6 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

3 tablespoons all-purpose flour
1-1/2 teaspoons Italian seasoning
6 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil, divided
1/2 cup chopped onion
1/2 pound sliced fresh mushrooms
1 cup sliced zucchini
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (6 ounces) tomato paste
1 teaspoon salt
8 ounces uncooked spaghetti

Directions

In a large resealable plastic bag, combine flour and Italian
seasoning. Add chicken, a few at a time; seal and shake to coat. In
a large nonstick skillet coated with cooking spray, cook chicken in
1 teaspoon oil for 4-5 minutes on each side or until browned. Remove
chicken from skillet and keep warm.
In same skillet, cook onion in remaining oil for 2 minutes. Add
mushrooms and zucchini; cook until onion is tender. Stir in the
tomatoes, tomato paste and salt. Bring to a boil.
Return chicken to skillet. Reduce heat; cover and simmer 10-14
minutes or until a meat thermometer reads 160°. Cook pasta
according to package directions; drain. Serve chicken mixture with

2 of 2

Easy Chicken Cacciatore (continued)

Directions (continued)

spaghetti. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with 3/4 cup sauce and 1 cup spaghetti equals 366 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 931 mg sodium, 49 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 2 starch, 1/2 fat.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.