Low Fat Chicken Cacciatore
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Ingredients
| 1/2 can (7-1/2 oz.) | tomatoes | | 3/4 cup | sliced fresh mushrooms | | 1/4 cup | chopped onion | | 1/4 cup | chopped green pepper | | 3 tbsp. | dry red wine | | 1 clove | garlic, minced | | 1/2 tsp. | dried oregano, crushed | | 1/4 tsp. | salt | | 1 dash | pepper | | 2 | md. whole chicken breasts, skinned, boned and split | | Paprika | | 2 tsp. | cornstarch | | 2 tbsp. | cold water | | 4 oz. | spaghetti, cooked |
1 Recipe Reviews
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My 16 year old son prepared this dish for our family. He found it easy to prepare & the results were delicious. It was "mild" in taste/seasoning.
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Instructions
In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions, green pepper, wine, garlic, oregano, salt and pepper. Place chicken pieces on the tomato mixture in skillet. Bring to a boil; reduce heat; cover and simmer for 25 minutes. Keep warm. Combine cornstarch and cold water; stir into a skillet mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Arrange chicken and spaghetti on platter; spoon sauce over chicken.
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