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1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces 3 teaspoons olive oil, divided 1 large green or red pepper, chopped 2 celery ribs, thinly sliced 1 medium onion, chopped 1¾ cups sliced fresh mushrooms 1 medium carrot, shredded 3 garlic cloves, minced (I used only 1 clove) |
1 can (29 oz) tomato sauce 1 can (14½ oz) Italian diced tomatoes, undrained 1 bay leaf 3 teaspoons dried oregano 2 teaspoons dried basil ¼ teaspoon pepper 9 ounces uncooked spaghetti Additional shredded carrot, optional |
1. 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 or red 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.
2. Stir in the tomato sauce, tomatoes and seasons. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spahetti according to package directions.
3. 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.
Yield: 6 servings. Prep time: 20 min. Cook time: 25 min.
Nutrition facts: 1-1/3 cups chicken mixture with 2/3 cup spaghetti equals 393 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 968 mg sodium, 52 g carbohydrate, 5 g fiber, 33 g protein.
Source: Moms Who Think, "Healthy Chicken Recipes: Skinny Cacciatore Recipe," https://www.momswhothink.com/skinny-cacciatore