Chicken Cacciatore

Serves:  4
Prep:    9min
Cook:    16min
Total:   25min
              
Ingredients

• 4 oz multigrain rotini pasta
• 2 tsp organic olive oil
• 1 lb boneless, skinless chicken breast tenders, cut into 1/2" pieces
• 8 oz brown mushrooms (cremini), quartered
• 1/2 med red bell pepper, cut into strips
• 1 sm onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) no-salt-added basil-garlic-oregano diced tomatoes
• 20 lg pitted black olives
• 1 tbsp finely chopped fresh parsley

Directions

1. Prepare pasta per package directions.

2. Heat oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add chicken and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer to bowl.

3. Combine mushrooms, bell pepper, onion, garlic, salt, and black pepper in pan. Reduce heat to medium, cover, and cook, stirring occasionally, until mushrooms exude liquid, about 3 minutes. Uncover and cook until most of the liquid evaporates, about 8 minutes.

4. Stir in tomatoes (with juice) and reserved chicken with any accumulated juices from bowl. Reduce heat to a simmer.

5. Add drained pasta to pan. Add olives and toss gently to combine. Serve sprinkled with parsley.

Recipe Notes

Flavor Up- Basil and oregano give the lead herbal notes here. Backed up by tomato, onion, garlic, and a bit of black pepper. These are the traditional seasoning in chicken cacciatore. Our version cooks faster because the chicken is cut into small pieces, and the added pasta makes it a complete meal.

Nutritional Facts per serving

Calories               498.1 cal
Fat                      24.4 g
Saturated fat        4.6 g
Cholesterol          46.5 mg
Sodium                873.6 mg
Carbohydrates      46.8 g
Total sugars          7.4 g
Dietary fiber         7.8 g
Protein                 24.1 g

Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Miki Duisterhoff