Chicken Cacciatore

By atticus27

Ingredients

• 4 oz multigrain rotini pasta
• 2 tsp olive oil
• 1 lb boneless, skinless chicken breast tenders, cut into 1/2" pieces
• 1 pkg (8 oz) brown mushrooms (cremini), quartered
• 1/2 med red bell pepper, cut into strips
• 1 sm onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 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

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from prevention.com

Preparation

Step 1

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.



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