HEART HEALTHY CHICKEN CACCIATORE
This recipe is one that my mom adapted to make heart heathy for my dad who had had a heart attack. She is an excellent cook and was able to adjust almost all of her recipes to make them heart healthy. We all ate healthier after that! Very simple to make and guests never suspect it is actually good for them which is an added bonus. Enjoy! **Note** another person posted this photo and it does not look anything like my original recipe. Please remove your photo, sorry!
Provided by designerchef in Chi
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except for the chicken and the pasta in a large stock pot.
- Bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Add chicken and cook until tender.
- Serve over cooked spaghetti with optional parmesan cheese.
Nutrition Facts : Calories 742.4, Fat 10.4, SaturatedFat 1.9, Cholesterol 113.3, Sodium 599.3, Carbohydrate 104.4, Fiber 9.4, Sugar 14.1, Protein 55.5
HEALTHY CHICKEN CACCIATORE
I can't vouch for the authenticity of this 'italian' dish but it sure is delicious! Skinless chicken breast and the use of cooking spray help this dish to be low in fat. It can be served over pasta or without for a lower carb option.
Provided by ekgarcia
Categories Poultry
Time 55m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breast into about 1 inch chunks and add salt. Coat a pan with non stick spray and brown the chicken.
- In a separate pot, coat with cooking spray and add chopped onion and bell pepper until translucent.
- Once chicken is browned and the onion- bell pepper mixture is translucent, transfer chicken into pot.
- Pour the chicken broth into the hot pan in which you cooked the chicken until all the brown bits lift from the pan then transfer the liquid to the pot with the chicken and vegetables.
- Add the can of stewed tomatoes, freshly minced garlic, dried oregano, and dried basil to the pot and set it to simmer.
- Brown the mushrooms then add to the pot.
- Let simmer for about 15-20 minutes then enjoy.
QUICK CHICKEN CACCIATORE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
- Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
- Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
- Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
CHICKEN CACCIATORE
Steps:
- Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
- Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
- Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
- Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
Nutrition Facts : Calories 302 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 105 milligrams, Sodium 418 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 45 grams, Sugar 6 grams
CHICKEN CACCIATORE IN A SLOW COOKER
This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).
Provided by LDP5
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
- Cook on Low until chicken is tender, 6 to 8 hours.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 42 g, Cholesterol 68.5 mg, Fat 8.5 g, Fiber 8.4 g, Protein 30.8 g, SaturatedFat 2.2 g, Sodium 1200 mg, Sugar 24.6 g
HEARTY CHICKEN CACCIATORE
This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes, which makes it a top pick for busy families. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.
Nutrition Facts : Calories 410 calories, Fat 24g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 699mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 31g protein.
LIGHTER CHICKEN CACCIATORE
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
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
EASY CHICKEN CACCIATORE
A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
- Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8.6 g, Cholesterol 119.2 mg, Fat 5.5 g, Fiber 2.5 g, Protein 38 g, SaturatedFat 1.4 g, Sodium 220.6 mg, Sugar 3.6 g
CHICKEN CACCIATORE
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
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
EASY CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
- Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
- Heat 1 tablespoon of oil in the empty skillet.
- Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
- Transfer the mushrooms to a plate and set aside.
- Heat the remaining 1 tablespoon of oil in the pan.
- Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
- Add in the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Add the mushrooms and chicken back into the sauce and bring to a low simmer.
- Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
- Serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams
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