Chicken Cacciatore
2 tsp olive oil
Four 4-ounce skinless chicken thighs
1 onion, chopped
3 garlic cloves, minced
3 cups sliced mushrooms
One 14 1/2 oz can diced tomatoes
1 green bell pepper, seeded and diced (I might use red)
1/4 cup tomato paste
1 tsp oregano
1/2 tsp black pepper
4 cups hot cooked spaghetti
1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate.
2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min
3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce.
419 calories
2g fat
5g fiber
8 pts.
Four 4-ounce skinless chicken thighs
1 onion, chopped
3 garlic cloves, minced
3 cups sliced mushrooms
One 14 1/2 oz can diced tomatoes
1 green bell pepper, seeded and diced (I might use red)
1/4 cup tomato paste
1 tsp oregano
1/2 tsp black pepper
4 cups hot cooked spaghetti
1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate.
2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min
3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce.
419 calories
2g fat
5g fiber
8 pts.
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