Healthy Chicken Cacciatore

[Kathy G]

I "adapted" this from the Biggest Loser website (one of Curtis Stone's recipes). My whole family enjoyed it (which is rare, lol!) I've also made a batch and froze it in plastic containers for lunch. It's chocked full of veggies but you don't really taste them all since they're a part of the sauce.

Chicken Cacciatore

Serves 4

Ingredients

1 TBSP olive oil (divided)
16 ounces boneless, skinless chicken breast tenderloins
1/2 small chopped sweet vidalia or white onion
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
1 10 oz container button mushrooms, cleaned and quartered
1/4 cup red wine (cooking wine worked fine...or substitute chicken broth)
(2) 14 oz cans fire roasted tomatoes undrained (I used Hunts)
2 tsp dried Italian Seasoning (or more - to taste)
1 dried bay leaf
1 small head broccoli (minus stems) diced into small pieces
6-8 oz. whole wheat thin spaghetti
1/2 cup shredded part skim mozzarella or 4 tbsp parmesean cheese (optional)

Method

Put large pot of water to boil (for thin spaghetti)

Heat a large saucepot over medium high heat and add 1/2 TBSP of olive oil to the pan.

Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.

Remove the chicken to a plate and add the remaining 1/2 TBSP of olive oil to the pan.

Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.

Cook the garlic, onion, and peppers for 2 minutes and add the mushrooms.

Cook the mushrooms, peppers, onions, & garlic for 4 minutes stirring often.

Add the red wine and allow to reduce until almost dry.

Add the cans of tomatoes to the pot and stir well.

Add the Italian seasoning & bay leaf and stir.

Add the broccoli.

Bring it to a simmer and reduce heat to low.

Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.

While the sauce is simmering, add the ww thin spaghetti to boiling water and cook until desired softness. Drain.

To serve, arrange 1/4 of thin ww spaghetti onto the center of a serving plate.

Place 1/4 portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.

Sprinkle a little shredded part skim mozzarella cheese or grated parmesean on top if desired. Enjoy!

[Theresa291]

would like the nutritional values for your recipes

[Kathy G]

Originally Posted by Theresa291

would like the nutritional values for your recipes

Sure no problem. I put it into Fitday and came up with the following:

As listed above (with 1.5 oz. dry whole wheat spaghetti/cooked and 1/8 cup part skim mozzarella cheese on top)

Calories: 490
Fat: 13 grams
Saturated Fat: 4 grams
Polyunsaturated Fat: 2.1 grams
Monounsaturated Fat: 5.5 grams
Carbohydrates: 57.3 grams
Fiber: 7.3 grams
Protein: 36 grams

Percentages - 24% fat/45% carb/30% protein

***The caloric count can be brought down to 398 calories by only eating 1 oz. dry wholewheat spaghetti/cooked and eliminating the cheese. (percentages will be 23% fat/45% carb/31% protein)

[thebratee1]

Thanks for posting this recipe. My hubby finally got around to making it and it was delicious.

Regina