Skinny Cacciatore Recipe

4.5 4 5
Skinny Cacciatore Recipe
Skinny Cacciatore Recipe photo by Taste of Home
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Skinny Cacciatore Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Skinny Cacciatore in Healthy Cooking December/January 2009, p55

Nutritional Facts

1 each: 393 calories, 6g fat (1g saturated fat), 63mg cholesterol, 968mg sodium, 52g carbohydrate (11g sugars, 5g fiber), 33g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Skinny Cacciatore in Healthy Cooking December/January 2009, p55

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JZ9495 User ID: 6956759 64391
Reviewed Feb. 10, 2014

"So good. We used a Rotisserre chicken instead and just added it in at the end."

MY REVIEW
proesner User ID: 102431 142431
Reviewed Jan. 15, 2014

"This was really good. Some of the veggies were still a little crunchy, but no one complained about it."

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LucyBee User ID: 4336080 159527
Reviewed Apr. 18, 2010

"We loved it. I will make it again!"

MY REVIEW
joedebfry User ID: 265172 142225
Reviewed Oct. 12, 2009

"Very good! I added additional basil and oregano. I served the sauce over whole grain spaghetti for added fiber."

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