Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    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

    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


    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




previous page | recipe circus home page | member pages
mimi's cyber kitchen |