Cacciatore with a Twist
INGREDIENTS:
4 Boneless; skinless chicken
-breast halves
1/4 c Italian style bread crumbs
2 Russet potatoes; cut into
-3/4 to 1-inch pieces, (2
-cups)
1 md Green bell pepper; cut into
-1/2-inch pieces
1 Jar; (26-oz.) fat-free
-spaghetti sauce
1/4 c Water
2 tb Shredded fresh Parmesan
-cheese
4 Boneless; skinless chicken
-breast halves
1/4 c Italian style bread crumbs
2 Russet potatoes; cut into
-3/4 to 1-inch pieces, (2
-cups)
1 md Green bell pepper; cut into
-1/2-inch pieces
1 Jar; (26-oz.) fat-free
-spaghetti sauce
1/4 c Water
2 tb Shredded fresh Parmesan
-cheese
Made this for dinner last week. Preparation was quick and easy and it was very tasty. The recipe is from "Fast and Healthy" magazine's Jan/Feb 1998 issue.
1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until lightly browned on both sides.
2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.
4 servings
Calories 310; calories from fat 35; total fat 4g; saturated fat 1g; cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g; sugasr 15g; protein 33g
1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until lightly browned on both sides.
2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.
4 servings
Calories 310; calories from fat 35; total fat 4g; saturated fat 1g; cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g; sugasr 15g; protein 33g