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Low Fat Chicken Cacciatore


Low Fat Chicken Cacciatore

Low Fat Chicken Cacciatore

Fiona Haynes
Chicken cacciatore is one of those recipes that has many, many different versions: with tomatoes, without tomatoes, with red wine, with white wine, or with no wine at all. While I do not claim that this chicken cacciatore is any more authentic than another, it is at least a quick and easy version that happens to be low fat.

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes


  • 2 tsp olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cloves thinly sliced garlic
  • 8 ounces sliced cremini mushrooms
  • 1 medium red bell pepper, chopped
  • 1 1/2 cups low-fat, low-sodium tomato-basil sauce (I used Francesco Rinaldi "To Be Healthy" brand)
  • 1/4 cup white wine (or chicken broth if you prefer)
  • Freshly ground black pepper to taste


Heat oil on medium heat in large skillet.

Sprinkle herbs over chicken pieces and add to skillet.

Saute for 2-3 minutes until browned

Add sliced garlic, sliced mushrooms and red pepper and cook for 5 minutes

Add tomato-basil sauce and wine, then reduce heat, cover and simmer for 10 minutes.

Add freshly ground black pepper to taste.

Serve over whole grain noodles.

Serves 4

Per Serving: Calories 220, Calories from Fat 51, Total Fat 5.6g (sat 0.7g), Cholesterol 65mg, sodium 326mg, Carbohydrate 13.1g, Fiber 2.9g, Protein 29.2g

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