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Chicken Cacciatore

3 teaspoons oil
4 cloves garlic, minced
4 large onion, cut in strips
1 pound mushrooms, cleaned, sliced
1 yellow pepper, cut into strips
1 green pepper, cut into strips
14 oz can low sodium tomatoes, diced
1/2 cup low sodium chicken broth
2 tbsp dry white wine
2 tbsp water
1/4 tsp thyme
1/4 summer savory
1 pound boneless chicken, 1/2" strips

In a large skillet, heat oil to medium high
Brown chicken strips until golden on both sides
Reduce heat to medium low, add garlic and continue cooking until garlic is soft
Prepare vegetables and mix together in large bowl
Set aside
Stir tomatoes, broth, wine, water, and spices into chicken mixture
Simmer for 20 minutes over medium heat
Add prepared vegetables to skillet and stir in with wooden spoon
Cook until veggies are heated through, but still crisp and colorful
Serve with pasta of choice
Sprinkle lightly with fresh Parmesan
Use 2 tsp. Parmesan per serving

Food exchanges per serving 4 vegetable 3 low fat meat 273 Calories 11g Fat 23g
Carbohydrate 55mg Cholesterol; 25g Protein; 150mg Sodium

Serves 4