Total Time: 31 min. Prep Time: 10 min. Cooking Time: 21 min. Yield: 4 servings Ingredients: 1 Tbsp. olive oil 1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces 1 medium onion, thinly sliced 1 medium celery stalk, sliced 1 clove garlic, finely chopped 1 medium red bell pepper, cut into 1-inch pieces 8 oz. sliced mushrooms 1 (14.5 oz.) can whole tomatoes 1½ tsp. dried basil, crushed Ground black pepper (to taste; optional) 2 medium zucchini, sliced 1 medium eggplant, peeled, cut into 1-inch cubes 6 fresh parsley sprigs, finely chopped (for garnish, optional) Preparation: 1. Heat oil in large nonstick skillet over medium high heat. 2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned. 3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften. 4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes. 5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear. 6. Garnish with parsley if desired. Tip:Chicken Cacciatore can be served over brown rice or whole wheat pasta. Nutritional Information (per serving): Calories: 246 Fat: 7 g Saturated Fat: 1 g Cholesterol: 67 mg Sodium: 538 mg Carbohydrate: 21 g Fiber: 8 g Sugar: 11 g Protein: 28 g
Posted on: Tue, 24 Sep 2013 20:21:59 +0000
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