Easy Chicken Cacciatore
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 6 servings.
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
Ingredients
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3 tablespoons all-purpose flour
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1-1/2 teaspoons Italian seasoning
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6 boneless skinless chicken breast halves (4 ounces each)
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2 teaspoons olive oil, divided
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1/2 cup chopped onion
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1/2 pound sliced fresh mushrooms
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1 cup sliced zucchini
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2 cans (14-1/2 ounces each) Italian stewed tomatoes
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1 can (6 ounces) tomato paste
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1 teaspoon salt
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8 ounces uncooked spaghetti
Directions
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1.
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.
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2.
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.
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3.
Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti.
Nutrition Facts
1 each: 366 calories, 5g fat (1g saturated fat), 63mg cholesterol, 931mg sodium, 49g carbohydrate (14g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 2 starch, 1/2 fat.
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