Best Babzys Low Fat Chicken Cacciatore Recipes

LOW FAT & EASY CHICKEN CACCIATORE

Low Fat & Easy Chicken Cacciatore image

My favorite Italian dish is chicken cacciatore, now I can make it without worrying about healthiness. We do use whole wheat pasta.

Provided by SB61287

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (32 ounce) jars spaghetti sauce, Classico tomato basil preferred
3 chicken breasts, boneless, skinless, cut into 1 1/2-inch cubes
1 (25 1/2 ounce) bottle dry white wine
1 small yellow onion, diced small
1 green pepper, diced large
1 red pepper, diced large
1 (8 ounce) package fresh mushrooms, sliced
angel hair pasta

Steps:

Heat sauce in large saucepan on low heat.
In fry pan sprayed with Pam, brown chicken on both sides.
Add some wine, cover and simmer 15 minutes.
Add chicken and about 2 T. of wine from pan to the sauce.
Add a little more wine and the onion to the fry pan. Simmer 5-8 minutes and add to the sauce with 2 T. of wine from the pan.
Add a little more wine to fry pan along with peppers. Simmer 8-10 minutes & add to sauce with 2 T. of wine from pan.
Repeat above with mushrooms-simmer 10 minutes and add to sauce with 2 T. wine from the pan.
Simmer sauce for 1 1/2 hours, stirring occasionally.
Serve over pasta.

CHICKEN CACCIATORE

Chicken Cacciatore image

Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.

Provided by Gina

Categories Dinner

Time 55m

Number Of Ingredients 12

Ingredients

6 chicken thighs ((or on the bone) skinned and trimmed)
olive oil spray
1 large red bell pepper (chopped)
1 cup chopped mushrooms
1/2 onion (chopped)
2 garlic cloves (finely chopped)
1 (28-ounce) can crushed tomatoes
1/4 cup fat free chicken broth (more if needed)
1 tsp dried oregano leaves
1/4 cup fresh chopped basil leaves
kosher salt and freshly ground black pepper
6 cups cooked whole wheat pasta

Steps:

Season chicken with kosher salt and pepper.
In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
Add the chopped basil 5 minutes before sauce is done.
Serve over 1 cup pasta.

Nutrition Facts : ServingSize 1 thigh, 3/4 cup sauce, 1 cup pasta, Calories 288 kcal, Carbohydrate 43 g, Protein 22.5 g, Fat 4.5 g, Fiber 7.5 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 379 mg, Sugar 7.5 g

LOW CALORIE CHICKEN CACCIATORE RECIPE - (4.5/5)

Low Calorie Chicken Cacciatore Recipe - (4.5/5) image

Provided by Suzolson

Number Of Ingredients 18

Ingredients

Six 3 ounce skinned, boned small chicken breast halves
2 tablespoons of olive oil or cooking oil
3 cups (8 oz.) small. fresh mushrooms, or two (4 oz.) jars whole button mushrooms, drained
2 medium sweet red or green peppers, cut into strips
1 large (1 c.) onion, thinly sliced and separated into rings
2 cloves garlic, minced
1/2 cup of dry white wine
1 small serrano chili pepper, seeded and finely chopped OR
1/4 teaspoon of crushed red dried pepper (optional)
one 28 ounce can of tomatoes, cut up
2 tablespoons of tomato paste
2 tablespoons of lemon juice
2 teaspoons of dried basil, crushed
1 teaspoon of sugar
1 teaspoon of dried thyme, crushed
1/2 teaspoon of salt
1/4 teaspoon of pepper
Hot, cooked penne or rigatoni pasta

Steps:

In a heavy 12 inch skillet or Dutch oven, brown chicken in hot oil on all sides (4 or 5 minutes total). Remove chicken, set aside. Add mushrooms (if using fresh), sweet peppers, onion and garlic to skillet drippings. Cook until the vegetables are tender. Add mushrooms (if using canned), wine and serrano or crushed red pepper to vegetable mixture. Bring to boiling; reduce heat. Simmer, uncovered, until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan. uncovered, 15 minutes or until chicken is tender and no longer pink. Or, after returning chicken to pan, bake, uncovered, in 350ºF. oven 10 to 15 minutes or until chicken is done (use oven proof skillet for this method). Serve over cooked pasta. Serves 6. 253 calories (28% from fat), 29 grams protein, 13 grams carbohydrates, 8 grams fat (saturated fat 2 grams), 72 milligrams cholesterol, 511 milligrams sodium, 806 potassium, 3 grams dietary fiber.