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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The rich flavors of fresh vegetables, herbs, and red wine give this Italian chicken cacciatore recipe maximum taste with minimum calories. Serve over a bed of spaghetti or other pasta. Ingredients:
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon crushed red pepper |
cooking spray |
2 cups sliced cremini mushrooms |
3/4 cup prechopped bell pepper |
1 1/2 cups tomato-basil pasta sauce |
1/4 cup dry red wine |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup (about 2 ounces) shaved parmigiano-reggiano cheese |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.
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