Wednesday, December 7, 2011

Chicken Cacciatore

Chicken sounded just right for dinner tonight and I decided to try a light version of Chicken Cacciatore which was very good. It used chicken thighs without the skin, some red bell pepper, onions, garlic and mushrooms. The sauce was created with crushed tomatoes, and chicken broth, seasoned with oregano and basil. It was served over cooked fusilli and I garnished with a little freshly grated Pecorino Romano Cheese.

Chicken Cacciatore (6 servings)
Adapted from

6 chicken thighs, skin and fat removed
2 teaspoons olive oil
1 red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, finely chopped
1 (28-ounce) can crushed tomatoes
3/4 cup fat free chicken broth
1 teaspoon dried oregano leaves
1/2 cup fresh chopped basil leaves
salt and freshly ground black pepper
6 cups cooked (12 ounces) high fiber fusilli pasta

Season chicken with salt and pepper. In a large heavy saute pan, heat the olive oil in the pan over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Remove the browned chicken pieces and set aside. Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper Add the tomatoes, broth, and oregano.

Cover the pan and bring the sauce to a simmer. Nestle the chicken pieces back in the sauce. Continue simmering over low heat until the chicken is just cooked through, about 25 minutes. Add the chopped basil 5 minutes before sauce is done. Serve over high fiber pasta.

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