Chicken cacciatore

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken Breast Meat, Boneless Without Skin, cut in 6 or 7 pcs.
¼ teaspoon Salt -- optional
¼ teaspoon Black Pepper
1 tablespoon Olive Oil
1 large Onion -- chopped
8 ounces Mushrooms, Fresh, cleaned and sliced
2 Garlic Cloves -- minced
½ cup Chicken Broth (Defatted), divided
1 tablespoon White Flour
½ cup Dry Sherry Or White Wine
1 cup Canned Tomatoes Italian Style -- drained and chopped
1 large Green Bell Pepper, seeded/cut in strips
½ teaspoon Dried Oregano
½ teaspoon Dried Basil
½ teaspoon Dried Thyme
Salt And Pepper To Taste, optional
1 pack (8 Oz) Spaghetti, Thin, cooked as directed
2 teaspoons Parmesan Cheese, per serving

Directions

CHICKEN AND VEGETABLES

TO SERVE

Sprinkle chicken with salt, if desired, and pepper. In spray-coated Dutch oven or similar large, heavy pot, cook chicken pieces over medium heat, turning frequently, until they begin to brown. With slotted spoon, remove chicken to medium bowl and set aside.

Add oil, onion, mushrooms, garlic, and 3 Tbs broth to pot. Stir up any browned bits from pot bottom. Cook over medium heat, stirring frequently, 5 or 6 mins or until onion is tender. If liquid begins to evaporate, add more broth.

Add flour and stir into a smooth paste. Stir in remaining chicken broth and sherry to stir until mixture thickens slightly. Add tomatoes, green pepper, oregano, basil, and thyme.

Return chicken to pot. Cover and simmer 30 mins. Taste sauce and add addtional salt and pepper if desired.

Serve individual portions of chicken and sauce over pasta. Top with Parmesan cheese.

ENJOY!!! Recipe By

: Skinny One-Pot Meals - ISBN 0-940625-75-X

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