Here's another yummy low-calorie one for the books! It's kind of a combination of two different caccitore recipes I found. I combined them to speed up the cooking process and to utilize the ingredients I had on hand.
Chicken Caccitore
3 lbs boneless, skinless chicken breast (I used breast tenderloins)
1/2 cup all purpose flour
3 Tbsp vegetable oil (I used Canola)
2 14 oz cans diced tomato- no sodium added
2 cups sliced white mushrooms
1 medium onion sliced chunky
1 medium/large green pepper sliced chunky
1 clove garlic, finely minced
1/4 cup red wine
1 tsp basil
1 tsp oregano
1 tsp thyme
1. Coat chicken in flour. Heat 1.5 Tbsp of oil in large skillet on medium/high heat. Add chicken and cook 8-10 minutes until browned, turning once halfway through cooking.
2. Remove chicken from heat and add remaining oil to pan. Saute onions 3 minutes constantly stirring. Add bell pepper and garlic and continue cooking for 2 minutes. Add mushrooms and cook for 4 additional minutes. Add wine and reduce until nearly dry. Add tomatoes, basil, thyme and oregano. Reduce heat to low and simmer 7-8 minutes. Return chicken to sauce mixture and simmer 10-12 minutes. Chicken should be easy to break up with a spoon.
3. Serve over pasta or brown rice (I used bowtie pasta)
Makes approximately 8 servings
Nutrition per serving: 270 calories, 8g fat, >1g sat fat, 90mg chol, 406mg sodium, 15g carbs, 2g fiber, 5g sugar, 27g protein, 23mg calcium.
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