Hunter-Style Chicken (Chicken Cacciatore)
Serves 8.
Serves 8.
4 points per serving.
1 serving is 1 piece of chicken with scant 1/2 c. vegs and sauce.
4 boneless skinless chicken breasts, cut each in half to make 8 pieces
1/2 tsp salt
1/4 tsp pepper
3 tsp EVOO
1 onion, chopped
3 garlic cloves, pressed
2 assorted colors bell peppers, cut into 1/2 inch pieces (I used 2 green)
1/4 lb fresh mushrooms, sliced
1 celery stalk, chopped
1 (1 pint) container refrigerated fresh tomato pasta sauce (I used spaghetti sauce which probably changes the points, and also it would not technically be core unless you made the spaghetti sauce with core ingredients)
Sprinkle chicken with S and P. Heat 2 tsp oil. Cook chicken on Med-high until browned, about 3-4 min on each side. Remove chicken and set aside. Heat remaining oil in same pan. Cook onion and garlic over med-high until softened about 3 minutes. Add peppers, mushrooms, and celery. Cook until softened, about 5-6 min. Return chicken to pan. Add the pasta sauce and stir to coat. Bring mixture to a boil. Reduce heat, simmer, covered until chicken is cooked through and vegs are tender, about 20 min. I added to my regular recipes. Taken from Weight Watchers My Program Cookbook. The picture has a lot more sauce than the first time I made it, I think I had twice as much chicken the first time. The points are probably different because I used spaghetti sauce.
4 boneless skinless chicken breasts, cut each in half to make 8 pieces
1/2 tsp salt
1/4 tsp pepper
3 tsp EVOO
1 onion, chopped
3 garlic cloves, pressed
2 assorted colors bell peppers, cut into 1/2 inch pieces (I used 2 green)
1/4 lb fresh mushrooms, sliced
1 celery stalk, chopped
1 (1 pint) container refrigerated fresh tomato pasta sauce (I used spaghetti sauce which probably changes the points, and also it would not technically be core unless you made the spaghetti sauce with core ingredients)
Sprinkle chicken with S and P. Heat 2 tsp oil. Cook chicken on Med-high until browned, about 3-4 min on each side. Remove chicken and set aside. Heat remaining oil in same pan. Cook onion and garlic over med-high until softened about 3 minutes. Add peppers, mushrooms, and celery. Cook until softened, about 5-6 min. Return chicken to pan. Add the pasta sauce and stir to coat. Bring mixture to a boil. Reduce heat, simmer, covered until chicken is cooked through and vegs are tender, about 20 min. I added to my regular recipes. Taken from Weight Watchers My Program Cookbook. The picture has a lot more sauce than the first time I made it, I think I had twice as much chicken the first time. The points are probably different because I used spaghetti sauce.
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