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    Chicken Cacciatore


    Source of Recipe


    cooking light




    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.

    YIELD: 4 servings (serving size: about 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)
    COURSE: Main Dishes

    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

    Preparation


    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.


    Nutritional Information

    Amount per serving Calories: 239
    Fat: 6g
    Saturated fat: 2.7g
    Monounsaturated fat: 1.4g
    Polyunsaturated fat: 0.5g
    Protein: 34.2g
    Carbohydrate: 11.1g
    Fiber: 2.6g
    Cholesterol: 75mg
    Iron: 2.1mg
    Sodium: 746mg
    Calcium: 266mg

 

 

 


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