Chicken Cacciatore Recipe - Cooking Index
Chicken Cacciatore Recipe - Cooking Index
This dish is always a favorite. It makes the kitchen smell good, has a delicious tomato paste, and is easy to prepare. Be sure to use juice-packed whole tomatoes without tomato puree for best flavor.
Type: Chicken, Poultry| 2 tablespoons | 30ml | Olive oil |
| 2 lbs | 908g / 32oz | Boneless skinless chicken breasts |
| 2 | Red bell peppers - sliced | |
| 1 | Onion - chopped (large) | |
| 1 lb | 454g / 16oz | Fresh mushrooms - sliced |
| 1 | Garlic clove - (to 2) - minced | |
| 1 | Reduced-sodium whole tomatoes in juice - (28 oz) | |
| 2 teaspoons | 10ml | Tomato paste |
| 1/4 cup | 59ml | Dry white wine |
| 1 teaspoon | 5ml | Dried basil |
| = (or 3 to 4 fresh basil leaves) |
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken breasts and saute on both sides for a total of 6 minutes. Remove the chicken from the skillet.
Add the red pepper, onion, mushrooms, and garlic to the skillet. Saute for 5 minutes.
Add the chicken back to the skillet. Add the tomatoes, tomato paste, wine, and basil. Cover, lower the heat, and simmer for 25 minutes.
This recipe yields 6 servings. Serving size: 1/6 recipe.
Exchanges Per Serving: 4 Lean Meat, 1 Carbohydrate.
Nutrition Facts: Calories 302; Calories from Fat 84; Total Fat 9g; Saturated Fat 1g; Cholesterol 91mg; Sodium 113mg; Carbohydrate 17g; Dietary Fiber 4g; Sugars 9g; Protein 37g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.