Chicken Cacciatore

By Totlxtc

Ingredients

• 6 * 6 boneless skinless chicken breast halves (4 ounces each)
• 1 * 1 teaspoon salt, divided
• 1/8 * 1/8 teaspoon pepper
• 2 * 2 tablespoons olive oil, divided
• 1 * 1 medium green pepper, chopped
• 1/2 * 1/2 pound fresh mushrooms, sliced
• 4 * 4 garlic cloves, minced
• 1 * 1 can (15 ounces) tomato puree
• 1 * 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 * 1 tablespoon balsamic vinegar
• 2 * 2 teaspoons sugar
• 1-1/2 * 1-1/2 teaspoons dried basil
• 1-1/2 * 1-1/2 teaspoons dried oregano
• 1/4 * 1/4 teaspoon crushed red pepper flakes
• 1/4 * 1/4 cup minced fresh parsley
• * Hot cooked spaghetti, optional

Details

Servings 6

Preparation

Step 1

* Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms and garlic in remaining oil until vegetables are tender.
* Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
* Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over spaghetti if desired. Yield: 6 servings.


Nutritional Analysis: One serving (1 chicken breast half with 1/2 cup sauce, calculated without spaghetti) equals 248 calories, 8 g fat (1 g saturated fat), 67 mg cholesterol, 857 mg sodium, 18 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.