Karen’s Chicken Cacciatore

By KatKD

Ingredients

• 1 or 2 split boneless-skinless chicken breast
• ⅔ cup dry white wine
• ⅔ cup chicken stock
• Salt and pepper, or fajita seasoning
• 2 cups diced tomatoes and juice
• 1 bay leaf
• 1 T shallots, minced
• 2 T garlic, minced
• ½ t dried Fines Herbes
• ½ t salt
• ½ t measureable Splenda or sugar
• Dash cayenne pepper
• 2 T orzo or 1 T pastina or other very small pasta
• Drizzle of olive oil
• ½ to 1 can of cannellini beans, rinsed and drained

Details

Servings 2

Preparation

Step 1

In a large heavy skillet, bring the wine and chicken stock to a boil. Season the chicken with salt and pepper. Reduce the heat some to maintain a simmer and add the chicken. Poach the chicken until just done.

Remove the chicken to a plate.

To the poaching broth, add all of the remaining ingredients except the beans and bring to a slow simmer. Simmer until the pasta/orzo is done according to the package directions – typically 6 to 10 minutes.

When cool enough to handle, cut or shred the chicken into small bite-size pieces. Just before serving, taste the tomato pasta mixture and adjust seasonings as needed. Then remove the bay leaf and add the beans (maybe only ½ can, you decide) and chicken – heat through. Serve in bowls with French bread on the side.