Chicken Cacciatore
(Main Course)

INGREDIENTS

1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
Cooking spray
2 cups sliced cremini mushrooms
3/4 cup prechopped bell pepper
1 1/2 cups tomato-basil pasta sauce
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil

DIRECTIONS

Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; saute 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; saute 5 minutes. Stir in pasta sauce and wine; bring to a simmer.

Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.

Calories: 239. Fat: 6g (sat 2.7g, mono 1.4g, poly 0.5g). Protein: 34.2g. Carbohydrate: 11.1g. Fiber: 2.6g. Cholesterol: 75mg. Iron: 2.1mg. Sodium: 746mg. Calcium: 266mg.

SERVINGS: 4 (serving size: about 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)

If you like, combine with spaghetti or other pasta for a hearty main course.

Recipe from Cooking Light, OCTOBER 2009.