Wolf's Kickin' Chicken Cacciatore

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 133.7

Total Fat: 4.2 g
Cholesterol: 21.9 mg
Sodium: 694.8 mg
Total Carbs: 12.6 g
Dietary Fiber: 1.7 g
Protein: 11.0 g

View full nutritional breakdown of Wolf's Kickin' Chicken Cacciatore calories by ingredient

Introduction

My rendition of classic chicken cacciatore, designed for us bariatric patients and people who want a more reasonable dish. Yes, there is olive oil in it, but its a healthier oil and the flavor that it brings to the dish cant be duplicated otherwise. Enjoy! My rendition of classic chicken cacciatore, designed for us bariatric patients and people who want a more reasonable dish. Yes, there is olive oil in it, but its a healthier oil and the flavor that it brings to the dish cant be duplicated otherwise. Enjoy!

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 pound boneless, skinless chicken breast

1.5 cups onion, finely chopped

4 cloves of garlic, finely minced

1 can sliced mushrooms, drained

2 cans Hunts fire roasted diced tomatoes

1 cup Kroger 3 pepper and onion blend, frozen

2 tbsp tomato paste

3 tbsp Olive oil (NOT extra virgin)

1 cup flour

2 tbsp cajun seasoning

2 tsp dried thyme

1 tbsp dried oregano

1/2 tsp dried sage

1/2 tsp cayenne pepper

1.5 tsp salt

1 tsp black pepper

Directions

Cut the chicken into bite sized (1 inch) pieces and set aside. Start 2 tbsp of the olive oil to heating in a large, deep pan over medium-high heat. In a large zip top bag, combine the flour and the cajun seasoning. Add the chicken, seal the bag and shake till the chicken pieces are coated. Once the oil is hot, add half the coated pieces to the pan, in a single layer and try not to crowd the pan. Reduce the heat to medium and cook for about 2 minutes, or until brown. Turn the pieces and give them about 1 minute on the opposite side, then remove to a plate and set aside. Repeat this till all the chicken is cooked.

Add the remaining tbsp of olive oil to the pan and raise heat to medium-high. Add the onions and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the thyme, oregano, sage, cayenne, salt and black pepper and cook for another minute. Add the tomatoes (with their liquid), mushrooms, peppers and the tomato paste, stir to combine. Reduce heat to medium, cover and let come to a simmer, approx 5 minutes. Add the chicken, cover and reduce heat to medium-low. Simmer for 15 minutes. Serve over your favorite pasta or quinoa.

Makes 12 1/2 cup servings

You can adjust the amount of cayenne according to personal taste. The amount above is just enough to get the hint of heat, without any lingering hotness.

Number of Servings: 12

Recipe submitted by SparkPeople user WOADWOLF.