This recipe is a winner. I made it last night and couldn’t get over the flavor. I haven’t tried freezing it yet, but I think it would freeze well. I also want to try it with tofu instead of chicken. As is, a one cup serving of the cacciatore has 154.2 calories, 19.42 g protein, 14.01 g carbohydrates, 2.79 g fat, and 61.9 mg sodium.
Chicken Cacciatore (makes 9 cups)
1 ½ pounds boneless skinless chicken breasts, cut into ½“ pieces
1 large bell pepper, cut into coarse pieces
1 large onion cut into pieces
½ pound sliced mushrooms
1 bay leaf
½ t. basil
½ t. oregano
¼ t. thyme
3 cloves garlic, smashed with flat side of large knife
1 can (6 oz.) tomato paste-no salt added
3 cans (14.5 oz.) diced tomatoes-no salt added
½ C red wine vinegar
In large skillet sprayed with olive oil pan spray, sauté chicken breast pieces over medium heat until tender (about 10 minutes). Remove chicken and set aside. Sauté peppers and onions until peppers are tender and onions are translucent. Add mushrooms and sauté 1 minute. Add remaining ingredients including chicken and simmer about 15 minutes. Serve over noodles or rice.
Here's my recap from yesterday.
| Calories | Protein | Carbohydrates | Sodium | Fat | % Calories from Fat |
| 1361.3 | 74.7 g | 214.95 g | 696.85 mg | 20.64 g | 11.08% |
2 comments:
Hi Prof Joel,
I am going to try this out. I am always on the lookout for recipes that are not difficult to do. You know, working single mom, but I love to experiment, so we shall see how it tastes in my kitchen! I shall let you know.
cheers,
Cecilia
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