I’ve always loved Chicken Cacciatore, so when I found a healthy recipe that I tweaked a bit to fit my families liking…it’s a regular favorite at our house. Because I cook such diverse dishes…with a lot of veggies and lean meats…my kiddos will eat mostly anything. I am hoping this pays off later in life!!!!!
1.5-lbs boneless chicken breast halves, cut into bite-size chunks
2-Tbl olive oil
1-Lg green bell pepper, thinly sliced
1-Small Onion chopped
3- cloves (I suggest fresh) garlic, minced
3/4- Tsp dried oregano
1/4-Tsp red pepper flakes
Salt- desired amount
Ground black pepper-desired amount
1/2 of a box of sliced mushrooms, or a full box of baby portobello mushrooms quartered
2-Tbl dry white wine or chicken broth
1-28 oz can crushed tomatoes
1/2-pd whole wheat spiral, elbow, or whatever small type of noodles you prefer
In large, deep nonstick skillet warm oil over med-high heat, add chicken, onion and bell pepper, sprinkle with garlic, oregano & crushed black pepper. Be sure to not burn garlic. Cook, stirring often, for 5 minutes. Season with salt & pepper. Chicken should be lightly browned. Begin cooking noodles separately according to package directions.
Add the mushrooms & wine or broth. Cook, stirring often, for 8 minutes or until mushrooms are tender. Stir in tomatoes and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes while sauce thickens. Drain noodles & transfer to skillet.
I usually will accompany with either sour dough or whole wheat bread. You can serve with salad, or another vegetable such as green beans as well.
Happy Eating Friends!!! *Trina