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Chicken Cacciatore - Prevention PRINT
- YIELD: 4 servings
- COOK TIME: 25 min
Have a hot and hearty dinner, minus the salt. Instead of reaching for the salt shaker, try this easy recipe from The Salt Solution.
Nutrition (per serving) 322 cal, 33 g pro, 34 g carb, 6 g fiber, 6.5 g fat, 1 g sat fat, 460 mg sodium
Ingredients
| 4 oz multigrain rotini pasta | |
| 2 tsp olive oil | |
| 1 lb boneless, skinless chicken breast tenders, cut into ½" pieces | |
| 1 pkg (8 oz) brown mushrooms (cremini), quartered | |
| ½ med red bell pepper, cut into strips | |
| 1 sm onion, chopped | |
| 2 cloves garlic, minced | |
| ¼ tsp salt | |
| ¼ tsp black pepper | |
| 1 can (14.5 oz) no-salt added basil-garlic oregano diced tomatoes | |
| 20 lg pitted black olives | |
| 1 Tbsp finely chopped fresh parsley |
Directions
1. PREPARE pasta per package directions.
2. HEAT oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add chicken and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer to bowl.
3. COMBINE mushrooms, bell pepper, onion, garlic, salt, and black pepper in pan. Reduce heat to medium, cover, and cook, stirring occasionally, until mushrooms exude liquid, about 3 minutes. Uncover and cook until most of the liquid evaporates, about 8 minutes.
4. STIR in tomatoes (with juice) and reserved chicken with any accumulated juices from bowl. Reduce heat to a simmer.
5. ADD drained pasta to pan. Add olives and toss gently to combine. Serve sprinkled with parsley.
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