Cacciatore is an Italian word that refers to foods prepared "hunter-style"–a naturally healthy way of cooking with mushrooms, onions, tomatoes and various herbs. This classic chicken dish is served over spaghetti, a good source of complex carbohydrates.
Makes 8 entrée servings
|Nonstick cooking spray|
|4||pounds chicken pieces (breasts, legs, thighs)|
|2||cups sliced mushrooms|
|2||cups chopped green bell peppers|
|3/4||cup coarsely chopped onion (about 1 medium)|
|3||cloves garlic, minced|
|1||can (16 ounces) whole tomatoes, undrained, coarsely chopped|
|3/4||cup tomato juice|
|1/4||cup tomato paste|
|2||teaspoons dried rosemary|
|1||teaspoon dried basil|
|1||teaspoon dried oregano leaves|
|1/4||teaspoon black pepper|
|6||cups hot cooked spaghetti|
- Generously spray nonstick Dutch oven or large nonstick skillet with cooking spray; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides. Drain fat from Dutch oven.
- Add mushrooms, bell peppers, onion and garlic to Dutch oven; cook and stir 3 to 4 minutes.
- Stir in canned tomatoes with juice, 3/4 cup tomato juice, water, tomato paste, sugar, rosemary, basil, oregano, salt and black pepper; heat to a boil. Reduce heat to low and simmer, covered, 45 minutes. Uncover; simmer about 30 minutes or until chicken is no longer pink in center and juices run clear. Serve over spaghetti. Garnish as desired.
|Saturated Fat||4 g|
|Total Fat||16 g|
|Calories from Fat||30 %|
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