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Chicken Cacciatore With Spaghetti

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Chicken Cacciatore With Spaghetti Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
460
Calories from Fat
63
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
66mg
22%
Sodium
466mg
19%
Total Carbohydrates
63g
21%
Dietary Fiber
9g
36%
Sugars
12g
Protein
38g
Calcium
21mg
2%

Number of servings: 4

Calories per serving: 460

Preparation time: 30 min

Total time: 55 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil, divided

1 lb (four 4-oz) chicken breasts, boneless, skinless

1 cup chopped onion

3 garlic cloves, minced

3 cups sliced mushrooms

1 cup chopped green bell pepper

12 cup red cooking wine

1 (14 12-oz) can diced tomatoes, no salt added

2 12 tbsp tomato paste, no salt added

2 tbsp lemon juice

1 tsp thyme

2 tsp oregano

1 tsp sugar

14 tsp salt

14 tsp red pepper flakes

1 tbsp cornstarch

14 cup water

8 oz whole-wheat spaghetti pasta, cooked according to directions without salt or fat

2 tbsp chopped fresh parsley

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 12 tbsp olive oil. When oil is hot, add chicken breasts. Cook 2 to 3 minutes on each side to brown. Transfer chicken to a plate. Cover and set aside.

2. Add remaining 12 tbsp olive oil to the skillet. When hot, add onion, garlic, mushrooms, and bell pepper. Sauté 2 to 3 minutes.

3. Add wine and bring to a boil. Reduce heat to low and simmer uncovered 2 minutes.

4. Add tomatoes, tomato paste, lemon juice, thyme, oregano, sugar, salt, and red pepper flakes. Mix well.

5. Add chicken breasts back to the skillet and spoon some of the sauce over the top. Cover. Simmer for 25 minutes.

6. In a small bowl, mix cornstarch with water and add to the skillet. Stir 1 to 2 minutes to thicken sauce and heat through.

7. Serve sauce over hot pasta and top with parsley.

Makes 4 servings.

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