Chicken Cacciatore

Amount

Measure  

Ingredient -- Preparation Method

--------     

------------

--------------------------------

3  

slices    

bacon pieces -- reduced fat -- cut into thin strips

1/4

cup     

all-purpose flour

1/2   

teaspoon 

ground black  pepper -- divided

3      

pounds  

chicken breast halves without skin

4

tablespoons

olive oil

14 1/2

ounces 

no salt added whole tomatoes -- drained & chopped

16  

ounces 

no salt added tomato sauce

8    

ounces  

mushrooms -- sliced

1  

small   

green pepper -- seeded and diced

1/4

cup 

red wine

2 1/4  

ounces

black olives -- sliced

small  

onion -- diced

cloves 

garlic -- minced

teaspoon

salt -- divided

teaspoon 

dried oregano -- crushed

teaspoon 

dried basil

1

whole 

bay leaf

ounces 

cooked spaghetti -- hot

Mix flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in 12 inch skillet or Dutch oven until hot. Cook chicken and bacon over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. 
Add wine to pan and scrape up browned bits.

Mix tomatoes, green pepper, tomato sauce, mushrooms, olives, onion, garlic, basil, oregano, 1/4 teaspoon pepper, 1/2 teaspoon salt and the bay leaf. Heat to boiling. Reduce heat. Cover and simmer until chicken is done, about 30 minutes. Remove bay leaf. Serve over spaghetti. 

Makes 6 servings.

Per Serving: 441 Calories; 11g Fat (24.3% calories from fat); 49g Protein; 31g Carbohydrate; 5g Dietary Fiber; 108mg Cholesterol; 737mg Sodium. Exchanges: 1 Grain (Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

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