Hunter-Style Chicken (Weight Watchers My Turnaround Program Cookbook)

5 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 104.8
  • Total Fat: 3.5 g
  • Cholesterol: 31.3 mg
  • Sodium: 348.3 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 9.7 g

Number of Servings: 8


    1 (2.5-3lb) chicken cut into 8 pieces and skinned
    .5 tsp salt
    .25 tsp freshly ground pepper
    3 tsp olive oil
    1 onion, chopped
    3 garlic cloves, minced
    2 assorted color bell peppers, seeded and cut into .5 in pieces
    .25 lb fresh white mushrooms, sliced
    1 celery stalk, chopped
    1 (1-pint) container refrigerated fresh tomato pasta sauce


1. Sprinkle the chicken with the salt and ground pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium0high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
2. Heat the remaining 1 teasppon oil in the same skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add the bell peppers, mushrooms, and celery; cook, stirring occasionally, until softened, 5-6 minutes. REturn the chicken to the skillet; add the pasta suce and stir to coat. Bring the mixture to a boil. Reduce the heat and simmer covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Serve at once.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user REDJEWEL_7734.

Member Ratings For This Recipe

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    This is terrific! But WW cookbook lists cals at 203. Good over pasta. - 1/9/13