Chicken Cacciatore
Kate Miller
Go all out Italian for dinner.
Ingredients
- 3 Tbs olive oil
- 1/2 small onion, diced
- 1 green bell pepper, diced
- 3 carrots, diced
- 2 cloves garlic, diced
- 1/2 tsp crushed red pepper flakes
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 lb boneless, skinless chicken breasts
- 2 15 oz cans crushed tomatoes
- 1/2 cup chicken stock
Directions
- Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, carrots, and garlic.
- Cook for about 5 minutes, until vegetables are cooked but still a little crispy. Stir in seasonings.
- Add chicken to the skillet. Cover with tomatoes and chicken stock. Bring to a slow boil, cover and simmer for at least 30 minutes. The chicken should be fully cooked by this point, but a longer simmer time will result in more flavor.
- Before serving, you can cut the chicken into bite-sized pieces if desired. Serve over spaghetti.
Nutrition Facts
Calories 220
Calories from Fat 85 (39%)
(15%)Total Fat 9g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(16%)Cholesterol 49mg
(30%)Sodium 713mg
(25%)Potassium 861mg
Total Carbohydrate 16g
(16%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(39%)Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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