Quick Chicken Cacciatore

Quick Chicken Cacciatore
Staff Writer
Taste of Home

My family enjoys this zesty chicken dish. I like it, too, since it is so simple to make.

Marcia Hostetter, Canton, N.Y., Field Editor

4
Servings
48
Calories Per Serving
Deliver Ingredients

Notes

Adapted from "Best Loved Recipes Cookbook" by Taste of Home (Readers Digest, 2012)

Ingredients

  • 1 medium green pepper, cut into strips
  • 1 medium onion, sliced into rings
  • 8 Ounces fresh mushrooms, sliced
  • 1 Tablespoon olive oil
  • 4 boneless skinless chicken breast halves
  • One 15-ounce can tomato sauce
  • One 4-ounce can chopped green chiles
  • 1/4 Teaspoon dried basil
  • 1/4 Teaspoon dried oregano
  • 1/8 Teaspoon garlic powder
  • Dash of cayenne
  • Cooked spaghetti, or rice (optional)

Directions

In a large skillet, sauté the green pepper, onion, and mushrooms in the olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables.

In a small bowl, combine tomato sauce, chiles, and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer inserted into the chicken breast reads 170 degrees. Before serving, cut  the chicken breasts into slices if desired. Serve with spaghetti or rice if desired.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
3g
13%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
148µg
21%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
240µg
100%
Calcium, Ca
111mg
11%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Folate, total
40µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Sodium, Na
3mg
0%
Water
52g
2%

Quick Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Quick Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Quick Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.