Chicken Cacciatore

By Gerry

The rich flavors of fresh vegetables, herbs, and red wine give this Italian recipe maximum taste with minimum calories. Serve over a bed of spaghetti or other pasta.

Ingredients

• 1 pound  skinless, boneless chicken breast, cut into bite-sized pieces
• 1 teaspoon  dried oregano
• 1/2 teaspoon  dried basil
• 1/4 teaspoon  crushed red pepper
• Cooking spray
• 2 cups  sliced cremini mushrooms
• 3/4 cup  prechopped bell pepper
• 1 1/2 cups  tomato-basil pasta sauce
• 1/4 cup  dry red wine
• 1/4 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1/2 cup  (about 2 ounces) shaved Parmigiano-Reggiano cheese
• 2 tablespoons  thinly sliced fresh basil

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.