Chicken Cacciatore
The rich flavors of fresh vegetables, herbs, and red wine give this Italian recipe maximum taste with minimum calories. Serve over a bed of spaghetti or other pasta.
The rich flavors of fresh vegetables, herbs, and red wine give this Italian recipe maximum taste with minimum calories. Serve over a bed of spaghetti or other pasta.
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- cooking spray
- 1/4 teaspoon crushed red pepper
- 1 pound skinless boneless chicken breast, cut into bite-sized pieces $
- 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
- 1/2 cup parmesan cheese (about 2 ounces) shaved parmigiano-reggiano cheese $
- 2 tablespoons thinly sliced fresh basil
- Carbohydrate 16.8979593747423 g
- Cholesterol 75.96 mg
- Fat 5.953416249959 g
- Fiber 1.06433127278851 g
- Protein 34.291294374956 g
- Saturated Fat 2.79153074998936 g
- Serving Size 1 1 Serving (297g)
- Sodium 557.43062499994 mg
- Sugar 15.8336281019538 g
- Trans Fat 0.70607937499324 g
- Calories 275 calories
Step-by-step
- 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; saut? 2 minutes or until lightly browned, stirring frequently.
- Add mushrooms and bell pepper to pan; saut? 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
Home cooks often overcrowd the skillet, which traps moisture and steams the poultry instead of searing it. Bone-free breast pieces need proper contact with a hot nonstick surface to develop color. Set the burner to medium-high heat. Add the seasoned bite-sized pieces in an even layer. Stir frequently for two minutes until the exterior turns lightly opaque and golden. If the meat sticks, it requires another few seconds to release naturally. Toss cremini mushrooms and bell pepper into the pan immediately after the initial browning phase. Sauté those vegetables for five minutes. The mushrooms will release their internal liquid and then reabsorb it as the pan dries slightly. Pour in the dry red wine and tomato-basil pasta sauce. Bring that mixture to a visible simmer before covering the pan. Lower the heat and let the contents bubble gently for ten minutes. The sauce thickens as excess water evaporates. Assess doneness visually by cutting into a larger piece. The interior should be opaque white with no pink remaining. Stir in the salt and black pepper at the very end to prevent the vegetables from releasing too much water prematurely. Top with shaved Parmigiano-Reggiano and fresh basil right before serving. This dish holds well in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat with a splash of water to restore the sauce consistency.
