Chicken Cacciatore Made Light
Ingredients
- 6 chicken thighs, boneless, skinless, (about 1½ lbs), see shopping tips
- ⅛ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 8-10 ounce package mushrooms, sliced
- 1 large onion, chopped, about 2 cups
- 1 large red bell pepper, sliced thin
- 1 large yellow bell pepper, sliced thin
- ½ cup white wine or reduced-sodium chicken broth
- 1 (24 oz.) jar Classico Tomato and Basil Tomato Sauce or your favorite
- ½ teaspoon Italian seasonings
- Fresh ground pepper, to taste
Instructions
- Sprinkle chicken thighs with a little salt and pepper. In a large nonstick pan, add chicken and cook about 5 minutes or until brown, turning once. Remove chicken from pan to a plate. Place mushrooms, onions, and both peppers in a large microwave-safe bowl. Cook in microwave for about 2-3 minutes until the vegetables are softened.
- In the same large pan, heat 1 tablespoon olive oil. Add garlic, softened mushrooms, onions, and peppers. Saute on high heat until lightly browned and soft, about 3-4 minutes.
- Stir in wine and cook for about 1-2 minutes until wine is almost evaporated.
- Return chicken to pan and add the tomato sauce, Italian seasonings and fresh ground pepper. Bring to a boil, reduce heat, and cook uncovered for about 15 minutes until chicken is tender and no longer pink.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 17gProtein: 26gFat: 8gSaturated Fat: 1gCholesterol: 95mgSodium: 445mgFiber: 3gSugar: 5gBlue Smart Points: 5Green Smart Points: 5Plus Points: 6