Chicken Cacciatore

Serve over a bed of spaghetti or other pasta.

Yield

4 servings (serving size: about 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)

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

Preparation

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.

Nutritional Information

Calories:239

Fat:6g (sat 2.7g,mono 1.4g,poly 0.5g)

Protein:34.2g

Carbohydrate:11.1g

Fiber:2.6g

Cholesterol:75mg

Iron:2.1mg

Sodium:746mg

Calcium:266mg

**Another easy, excellent recipe from Cooking Light!