Babzys Low Fat Chicken Cacciatore Recipes

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LIGHTER CHICKEN CACCIATORE



Lighter chicken cacciatore image

The classic Italian 'hunter's stew' gets a healthy makeover, with low-fat chicken breasts, prosciutto and a rich herby tomato sauce

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

1 tbsp olive oil
3 slices prosciutto, fat removed, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
2 sage sprigs
2 rosemary sprigs
4 skinless chicken breasts (550g total weight), preferably organic
150ml dry white wine
400g can plum tomatoes in natural juice
1 tbsp tomato purée
225g chestnut mushrooms, quartered or halved if large
small handful chopped flat-leaf parsley, to serve

Steps:

  • Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.
  • Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.
  • Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.

Nutrition Facts : Calories 262 calories, Fat 6.2 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 6.9 grams carbohydrates, Sugar 5.2 grams sugar, Fiber 2.7 grams fiber, Protein 38.7 grams protein, Sodium 1 milligram of sodium

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

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

BABZY'S LOW FAT CHICKEN CACCIATORE



Babzy's Low Fat Chicken Cacciatore image

This was a hit for us. I love coming up with ww friendly recipes, this recipe fits the Core program. This tastes so good that you'd never guess it's healthy and good for you! You can add mushrooms to this if you wish, I leave them out because DH doesn't like them.

Provided by thepurpleturtle

Categories     Chicken Breast

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 15

3 boneless skinless chicken breasts
3 teaspoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, thinly sliced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 pinch all purpose Greek seasoning
1 pinch pepper
1 pinch bay leaf
1 pinch onion powder
1 pinch garlic powder (optional)

Steps:

  • Lightly brown chicken in a frying pan, cut each breast into a few pieces and place in a large casserole dish.
  • Sauté onion, peppers and garlic in olive oil until soft. Sprinkle over the chicken in the casserole dish.
  • Mix together the remaining ingredients and pour over chicken mixture.
  • Cover with foil and bake at 375 degrees for 1 hour.
  • Serve over whole wheat pasta, brown rice or couscous.

Nutrition Facts : Calories 188.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 41.1, Sodium 841.2, Carbohydrate 20.7, Fiber 4.4, Sugar 11.6, Protein 19.3

LOW-FAT CHICKEN CACCIATORE



Low-Fat Chicken Cacciatore image

We've recreated this Italian classic with lots of flavor and very little fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

3 whole chicken breasts, (about 12 ounces each), boned, skinned, and cut in half
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces small white button mushrooms, sliced 1/4 inch thick
1 small onion, peeled and sliced lengthwise 1/4 inch thick
2 ribs celery, strings removed, sliced crosswise 1/4 inch thick
2 small carrots, peeled and sliced diagonally 1/8 inch thick
1 large clove garlic, minced
1/4 cup dry white wine
2 cups chopped canned tomatoes
1/2 yellow bell pepper, sliced lengthwise 1/4 inch thick
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Olive-oil cooking spray

Steps:

  • Spray nonstick skillet with olive-oil spray; place over high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate.
  • Wipe out skillet, and respray. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low.
  • Respray skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds.
  • Add tomatoes, yellow pepper, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 187 g

CHICKEN CACCIATORE



Chicken Cacciatore image

Many cooks overload Italian-American-style red sauce with olive oil. While it is a healthy fat, it's still a fat. At 120 calories per tablespoon, that's a lot of leeway in the hands of a liberal cook. In this version, the olive oil has been reduced to 1/2 tablespoon for all 4 portions and it still tastes great. If you use chicken thighs, you'll end up with a little more cholesterol but a lot more flavor. (If your diet requires very small amounts of cholesterol, use boneless, skinless chicken breast instead of the chicken thighs, and simmer them for only 10 to 12 minutes to prevent their drying out.

Yield serves 4

Number Of Ingredients 8

4 boneless, skinless chicken thighs (about 4 ounces each)
Salt and freshly ground black pepper
1/2 tablespoon extra-virgin olive oil
One 8-ounce package sliced button mushrooms
1 large green bell pepper, seeded and cut into large dice
1/2 cup dry red wine
1 3/4 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
1/2 cup fresh basil, roughly chopped

Steps:

  • Heat a Dutch oven over medium heat. Season the chicken with salt and pepper to taste. When the pot is hot, add the olive oil. Add the chicken and sear it on both sides until it is golden brown, about 4 minutes. Transfer the chicken to a plate and set it aside.
  • Add the mushrooms and bell peppers to the Dutch oven. Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
  • Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil, and bring the sauce to a simmer. Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce. Cover the pot and bring the stew to a simmer. Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes. Season with salt and pepper to taste, if desired, and serve.
  • Fat: 38.1g (before), 6.9g (after)
  • Calories: 670 (before), 240 (after)
  • Protein: 26g
  • Carbohydrates: 12g
  • Cholesterol: 95mg
  • Fiber: 2g
  • Sodium: 348mg

LOW CALORIE CHICKEN CACCIATORE RECIPE - (4.5/5)



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

Provided by Suzolson

Number Of Ingredients 18

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.

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

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.

BOBBY FLAY'S CHICKEN CACCIATORE



Bobby Flay's Chicken Cacciatore image

Yield serves 4 to 6

Number Of Ingredients 19

4 tablespoons olive oil
1 (3 1/2- to 4-pound) chicken, cut into 8 pieces (breasts halved)
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly sliced
1 serrano or jalapeño chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 cup dry red wine
2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth
1 (28-ounce) can plum tomatoes, with juices, pureed
3 sprigs fresh rosemary
3 sprigs fresh thyme
Honey
2 tablespoons brined capers, drained
1/4 cup chopped fresh basil leaves, plus whole leaves for garnish
1 pound spaghetti, cooked al dente
Thinly shaved Parmesan cheese

Steps:

  • Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
  • Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
  • Add the remaining 1 tablespoon oil, the onion, and the bell pepper to the pan and cook until soft, about 4 minutes. Add the serrano chile, garlic, and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, rosemary, and thyme, and bring to a simmer. Return the dark meat and the mushrooms to the pan, reduce the heat to medium-low, cover the pan, and cook for 30 minutes.
  • Add the white meat to the pan, cover, and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
  • Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
  • Season with salt, pepper, and honey to taste. Stir in the capers and basil, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over the spaghetti, and top with shaved Parmesan.

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