I love that Cooking Light has so many 20 and 30 minute meals in their magazines; they make weeknight dinners a breeze!
Tonight, I made Chicken Cacciatore. It was good, although a little bland. If I make it again, I’ll add more salt – both to season the chicken and to the sauce. I think it may have been lacking because of the pasta sauce I used (I think it was “too healthy”). I may also add some bread crumbs to the sauce to thicken it a bit.
from Cooking Light, October 2009
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 cups sliced cremini mushrooms
3/4 cup chopped green bell pepper
1 1/2 cups tomato-basil pasta sauce (I used Ragu No Sugar Added Tomato & Basil Pasta Sauce)
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese (optional)
2 tablespoons thinly sliced fresh basil (tip: slice it length-wise so that it doesn’t brown!)
1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, basil, and red pepper. Place a small amount of olive oil in the pan. Add chicken to pan; saute 2 minutes or until lightly browned, stirring frequently.
Add mushrooms and bell pepper to pain; saute 5 minutes.
Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes.
Stir in the salt and black pepper. Sprinkle with cheese (optional) and basil.
(1 serving = 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)
1 serving = 5 Weight Watchers Points (probably less if you omit the cheese!)
calories – 239
fat – 6g
carbs – 11.1g
fiber – 2.6g