How To Make Stovetop Chicken Cacciatore
This stovetop chicken cacciatore promises a hearty and filling Italian dish made with herbed chicken tomato sauce that’s served over high fiber pasta.
- 6chicken thighs,skin and fat removed
- olive oil spray
- 1red bell pepper,chopped
- 2clovesgarlic,finely chopped
- 28ozcrushed tomatoes,(1 can)
- ¼cupfat-free chicken broth,more if needed
- 1tspdried oregano leaves
- ¼cupfresh basil leaves,chopped
- salt and freshly ground black pepper,to taste
- 6cupshigh fiber,(12 oz), cooked, or whole wheat pasta
Season chicken with salt and pepper.
In a large heavy sauté pan, heat the pan over a medium-high flame and spray with cooking oil.
Add the chicken pieces to the pan and sauté just until brown, about 3 to 4 minutes per side.
Add the peppers, onion, and garlic to the pan and sauté over medium heat for about 3 to 4 minutes until the onion is tender then add mushrooms and cook another 2 to 3 minutes.
Season with salt and pepper.
Add the tomatoes, broth, and oregano.
Cover the pan and bring the sauce to a simmer.
Continue simmering over low heat for about 25 minutes until the chicken is just cooked through.
Add the chopped basil 5 minutes before sauce is done.
Serve over whole wheat or high fiber pasta. Enjoy!
- Calories: 530.18kcal
- Fat: 37.21g
- Saturated Fat: 9.47g
- Trans Fat: 0.16g
- Monounsaturated Fat: 16.81g
- Polyunsaturated Fat: 7.39g
- Carbohydrates: 14.24g
- Fiber: 3.62g
- Sugar: 7.51g
- Protein: 35.21g
- Cholesterol: 189.44mg
- Sodium: 895.39mg
- Calcium: 74.61mg
- Potassium: 910.52mg
- Iron: 3.47mg
- Vitamin A: 93.27µg
- Vitamin C: 39.03mg
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