Chicken Cacciatore
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Ingredients
1 pound skinless and boneless chicken breast, cut into small pieces
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon ground red pepper flakes
Cooking Spray
2 cups chopped cremini mushrooms
¾ cup chopped bell pepper
1 ½ cups tomato-basil pasta sauce
¼ cup dry red wine
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup (about 2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil
To make
Rich aromas of fresh vegetables, herbs and red wine give this Italian recipe for cacciatura with chicken maximum flavor with a minimum of calories. Serve on top of spaghetti or other pasta.
Preheat a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with oregano, dried basil and red pepper. Brush the mold with cooking spray. Add the chicken to the skillet; cook for 2 minutes or until lightly browned, stirring frequently. Add the mushrooms and bell pepper to the pan; simmer for 5 minutes. Add the pasta sauce and wine; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add salt and pepper to taste. Sprinkle with cheese and fresh basil.
Preheat a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with oregano, dried basil and red pepper. Brush the mold with cooking spray. Add the chicken to the skillet; cook for 2 minutes or until lightly browned, stirring frequently. Add the mushrooms and bell pepper to the pan; simmer for 5 minutes. Add the pasta sauce and wine; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add salt and pepper to taste. Sprinkle with cheese and fresh basil.
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Author:Admin
Published: 11/20/2023 8:44 PM
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