Chicken Cacciatore Made Light

By srumbel

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Here’s a wonderful recipe you can enjoy guilt-free! I’m simmering chicken thighs in a rich tomatoey sauce loaded with mushrooms, onions and sweet peppers. Boneless, skinless, chicken thighs are very popular to use in healthy recipes these days. Just by removing the skin and sauteing the veggies is a small amount of oil, this delish dish now has 270 calories, 10 grams of fat and 6 Weight Watchers POINTS PLUS. A regular recipe has 417 calories and 27 grams of fat. This hearty dish is one of my family’s favorites. Maximum flavor and minimum effort…Definitely impressive enough to serve for company too. Buon Appetito!

from skinnykitchen

Ingredients

• 6 chicken thighs, boneless, skinless, (about 1 1/2 lbs), see shopping tip
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 8-10 ounce package mushrooms, sliced
• 1 large onion. chopped, about 2 cups
• 1 large red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1/2 cup white wine
• 1 (24 oz) jar Classico Tomato and Basil Tomato Sauce or your favorite
• 1/2 teaspoon Italian seasonings
• Fresh ground pepper, to taste

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. Sprinkle chicken thighs with a little salt and pepper. In a large nonstick pan, add chicken and cook about 5 minutes or until brown, turning once. Remove chicken from pan to a plate. While the chicken is browning, place the mushrooms, onions and both peppers in a large microwave-safe bowl. Cook in microwave for about 2-3 minutes until the vegetables are softened.

2. In the same large pan, heat 1 tablespoon olive oil. Add garlic, softened mushrooms, onions and peppers. Saute on high heat until lightly browned and soft, about 3-4 minutes.

3. Stir in wine and cook for about 1-2 minutes until wine is almost evaporated.

4. Return chicken to pan and add the tomato sauce, Italian seasonings and fresh ground pepper. Bring to a boil, reduce heat and cook uncovered for about 15 minutes until chicken is tender and no longer pink.

Serves 6 (each serving contains 1 thigh and about ¾ -1 cup sauce)