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Chicken Cacciatore Recipe
|Chicken breast halves/8 small thighs||1 1⁄2 Pound (4 Small Breast)|
|Non stick cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Tomatoes/1/2 of a 14 1/2-ounce can lower-sodium tomatoes||2 Medium, peeled, seeded, and cut up|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon, crushed|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Cold water||2 Tablespoon|
Serving size: Complete recipe
Calories 1479 Calories from Fat 120
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 2.7 g13.6%
Trans Fat 0.2 g
Cholesterol 394.6 mg
Sodium 1134.2 mg47.3%
Total Carbohydrates 142 g47.2%
Dietary Fiber 18.8 g75.3%
Sugars 25.6 g
Protein 179 g358.9%
Vitamin A 55.3% Vitamin C 87.9%
Calcium 27.3% Iron 61.3%
*Based on a 2000 Calorie diet
Rinse chicken; pat dry.
Spray a cold large non-stick skillet with nonstick coating.
Preheat over medium heat.
Cook the chicken, onion, and garlic in the hot skillet about 15 minutes or till the chicken is lightly browned, turning to brown evenly.
If necessary, drain off fat from the skillet.
Meanwhile, for sauce, stir together the mushrooms, tomato sauce, fresh tomatoes or undrained canned tomatoes, wine, the 1/4 cup water, basil, bouillon granules, rosemary, pepper and bay leaf.
Pour over chicken in the skillet.
Bring to boil; reduce heat.
Cover and simmer for about 25 minutes or till the chicken is tender and no longer pink.
Discard bay leaf; skim off fat.
Meanwhile, cook the fettuccine according to the package directions, except omit the cooking oil and salt.
To serve, divide cooked pasta among dinner plates.
Top with chicken; cover and keep warm.
Stir together the 2 tablespoons cold water and the cornstarch.
Stir into sauce.
Cook and stir till thickened and bubbly; cook and stir for 2 minutes more.
Spoon the sauce over the chicken and pasta.