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Skinny Cacciatore

I needed a menu light on calories but heavy on flavor for my husband's associates. They weren't watching calories, but I was and wanted to eat, too. This recipe was a big success and no one guessed I'd "skinnied" it down! —Anita Webb, Hartsville, Tennessee

6 ServingsPrep: 20 min. Cook: 25 min.

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.

2 of 2

Skinny Cacciatore (continued)

Directions (continued)

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.

Nutrition Facts: 1-1/3 cups chicken mixture with 2/3 cup spaghetti equals 393 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 968 mg sodium, 52 g carbohydrate, 5 g fiber, 33 g protein.

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