Spiced Chicken Cacciatore Recipe - Cooking Index
Simmered in a rich tomato sauce with peppers, mushrooms and whole-wheat pasta, this dish truly satisfies. A touch of curry powder gives it just the right kick.
Type: Chicken, Poultry8 oz | 227g | Uncooked whole-wheat spaghetti |
2 teaspoons | 10ml | Olive oil |
1/2 cup | 31g / 1.1oz | Chopped onions |
2 cups | 186g / 6.6oz | Garlic cloves - minced (medium) |
1 cup | 146g / 5.1oz | Green pepper - diced (medium) |
1 cup | 237ml | Sliced mushrooms |
1 lb | 454g / 16oz | Raw boneless skinless chicken breasts - cut into 2" pieces |
2 teaspoons | 10ml | Dried basil |
1 1/2 teaspoons | 7.5ml | Curry powder |
1/2 teaspoon | 2.5ml | Table salt |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
28 oz | 795g | Canned diced tomatoes |
1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.
Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Saute until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and saute until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat.
Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.
This recipe yields 4 servings; about 1 cup of chicken mixture and 1 cup of spaghetti per serving.
Points® Value: 8
Source:
Weight Watchers at http://www.weightwatchers.com
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