An Italian Favorite, Chicken Cacciatore Made Light Recipe

By Stina

Ingredients

• 6 chicken thighs, boneless, skinless, (about 1½ lbs)
• ⅛ teaspoon salt
• ¼ teaspoon fresh cracked 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
• ½ cup white wine
• 1 (24 oz) jar Classico Tomato and Basil Tomato Sauce or your favorite
• ½ teaspoon Italian seasonings
• Fresh ground pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from cookeatshare.com

Preparation

Step 1

Sprinkle chicken thighs with a little salt and pepper. In a large nonstick pan, add the 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.

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.

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

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

SKINNY FACTS: for 1 serving

270 calories, 10g fat, 25g protein, 17g carbs, 3g fiber, 463mg sodium, 8g sugar