Chicken Cacciatore with Almost-Vodka Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 358.2
- Total Fat: 15.9 g
- Cholesterol: 78.5 mg
- Sodium: 987.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.9 g
- Protein: 35.2 g
View full nutritional breakdown of Chicken Cacciatore with Almost-Vodka Sauce calories by ingredient
Introduction
This is a great variation on classic chicken cacciatore, with a twist that makes the sauce taste like your favorite vodka sauce, without the vodka! This is a great variation on classic chicken cacciatore, with a twist that makes the sauce taste like your favorite vodka sauce, without the vodka!Number of Servings: 4
Ingredients
-
2 large chicken breasts, fresh - Publix Greenwise used
1 package white button mushrooms - Publix Greenwise used
1 bag of organic pre-sliced red, green peppers and onions in Steamable bag
1 jar of Gia Russa pasta sauce - Marinara flavor
4 tablespooons (1 very large spoonful) Philadelphia Cooking Cream - Italian Cheese and Herb flavor
1 Ziploc steamfresh bag
optional: pepper and Mrs. Dash Tomato & Basil, 2 tbsp minced onion
Directions
First, begin cooking chicken breasts in a non-stick skillet over medium to medium-high heat until fully cooked. You may add seasonings as desired - I used pepper, Mrs. Dash and minced onion.
Empty Gia Russa sauce into a medium-sized stockpot and heat over medium high while prep is completed.
While chicken and sauce are cooking, wash and slice mushrooms into thin slices. Place into a Ziploc Steamfresh bag and microwave for 3-4 minutes or until mushrooms are fully softened and cooked. Set aside to cool.
After mushrooms are done, pierce the bag of onions and peppers with a fork. Microwave for 3-4 minutes or until peppers and onions are fully softened. Set aside to cool.
When vegetables are done steaming, chicken should be fully cooked. Remove chicken from skillet and slice into bite-sized pieces. Add to pasta sauce.
Add Philadelphia cooking cream to pasta sauce until taste is as desired.
Cut a small hole in the bottom of the steam bags for the mushrooms and peppers/onions mix. Drain all juice, then open bags fully and add mushrooms and peppers/onions to the pasta sauce.
Mix all ingredients together until all chicken and vegetables are coated. Serve hot.
Serving Size: Makes 4 adult-sized servings, about 1 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user JADEDHEARTNSOUL.
Empty Gia Russa sauce into a medium-sized stockpot and heat over medium high while prep is completed.
While chicken and sauce are cooking, wash and slice mushrooms into thin slices. Place into a Ziploc Steamfresh bag and microwave for 3-4 minutes or until mushrooms are fully softened and cooked. Set aside to cool.
After mushrooms are done, pierce the bag of onions and peppers with a fork. Microwave for 3-4 minutes or until peppers and onions are fully softened. Set aside to cool.
When vegetables are done steaming, chicken should be fully cooked. Remove chicken from skillet and slice into bite-sized pieces. Add to pasta sauce.
Add Philadelphia cooking cream to pasta sauce until taste is as desired.
Cut a small hole in the bottom of the steam bags for the mushrooms and peppers/onions mix. Drain all juice, then open bags fully and add mushrooms and peppers/onions to the pasta sauce.
Mix all ingredients together until all chicken and vegetables are coated. Serve hot.
Serving Size: Makes 4 adult-sized servings, about 1 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user JADEDHEARTNSOUL.