Skinny Cacciatore Recipe

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 3 teaspoons canola oil, divided
• 1 large green pepper, chopped
• 2 celery ribs, thinly sliced
• 1 medium onion, chopped
• 1-3/4 cups sliced fresh mushrooms
• 1 medium carrot, shredded
• 3 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 bay leaf
• 3 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon pepper
• 9 ounces uncooked spaghetti
• Additional shredded carrot, optional

Directions

• In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.
• Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
• Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture. Garnish with additional carrot if desired. Yield: 6 servings.

Skinny Cacciatore published in Healthy Cooking December/January 2009, p55