Thursday, July 21, 2016

Chicken Cacciatore

This was WAY too much work for what it tasted like.  It wasn't "bad" but I wouldn't make it again.
1 cup = 4 serving: 2 green1 red (246 calories)

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)

Heat oil in large nonstick skillet over medium high heat.

Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.

Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.

Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.

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.

Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.

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