Spiced Chicken Cacciatore
5
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Simmered in a rich tomato sauce with peppers, mushrooms and whole-wheat pasta, this dish truly satisfies. A touch of curry powder gives it just the right kick.
Ingredients
Uncooked whole wheat spaghetti
8 oz
Olive oil
2 tsp(s)
Onion
½ cup(s), chopped
Garlic
2 clove(s), large, minced
Bell pepper
1 cup(s), green, diced
Mushrooms
1 cup(s), sliced
Uncooked boneless skinless chicken breast
1 pound(s), cut into 2-inch pieces
Dried basil
2 tsp(s)
Curry powder
1½ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Canned diced tomatoes
28 oz
Fresh parsley
¼ cup(s)
Instructions
1
Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.
2
Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat.
3
Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
4
Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.
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