SKINNY CACCIATORE

Skinny Cacciatore image

I needed a menu light on calories but heavy on flavor for my husband's associates. They weren't watching calories, but I was and wanted to eat, too. This recipe was a big success and no one guessed I'd "skinnied" it down! -Anita Webb, Hartsville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

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Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 teaspoons canola oil, divided
1 large green pepper, chopped
2 celery ribs, thinly sliced
1 medium onion, chopped
1-3/4 cups sliced fresh mushrooms
1 medium carrot, shredded
3 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 bay leaf
3 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon pepper
9 ounces uncooked spaghetti
Additional shredded carrot, optional

Steps:

In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender. , Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package directions., Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture. Garnish with additional carrot if desired.

Nutrition Facts : Calories 393 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 968mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.