Spiced Chicken Cacciatore
- Total Time
- 0:50
- Prep
- 0:25
- Cook
- 0:25
- Serves
- 4
- Difficulty
- Easy
A touch of curry powder is the secret ingredient in our rendition of this classic Italian dish.
-
olive oil2 tsp
-
uncooked onion(s)½ cup(s), chopped
-
garlic clove(s)2 clove(s), medium, minced
-
green pepper(s)1 medium, diced
-
fresh mushroom(s)1 cup(s), sliced
-
uncooked boneless skinless chicken breast(s)1 pound(s), cut into 2-inch pieces
-
dried basil2 tsp
-
curry powder1 ½ tsp
-
table salt½ tsp
-
black pepper¼ tsp
-
canned diced tomatoes28 oz
-
fresh parsley¼ cup(s), fresh, chopped
-
uncooked whole-wheat spaghetti8 oz
- 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.