Spiced Chicken Cacciatore
½ cup(s), chopped
2 medium clove(s), minced
1 medium, diced
1 cup(s), sliced
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 2-inch pieces
Canned diced tomatoes
¼ cup(s), fresh, chopped
Uncooked whole-wheat spaghetti
- 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.
- 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.
- Meanwhile, cook spaghetti according to package directions.
- 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.