Chicken Cacciatore Recipe
Ingredients
| Chicken breast halves | 4 Small, pounded | |
| Non-stick spray coating | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 8-ounce can lower-sodium tomato sauce | ||
| 2 medium tomatoes, peeled, seeded, and cut up, or 1/2 of a 14 1/2-ounce can lower-sodium tomatoes | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon, crushed | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Dried rosemary | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Fettuccine | 4 Ounce | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
Directions
Remove skin from the chicken.
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.
Drain well.
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.
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.
Drain well.
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.
Chef
