Chicken Cacciatore

By SEFeiler

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 lb skinless boneless chicken breast cut into bite size pieces
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp 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 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (about 2 ounces) shaved Parmigiano Reggiano cheese
• 2 TBLSP thinkly sliced fresh basil

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; saute 2 minutes or until lightly browned, stirrring frequently. Add mushrooms and bell pepper to pan; saute 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 ad fresh basil.