Skinny Cacciatore

Name: Skinny Cacciatore
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 3 teaspoons canola oil, divided; 1 large green pepper, chopped; 2 celery ribs, thinly sliced; 1 medium onion, chopped; 1-3/4 cups sliced fresh mushrooms; 1 medium carrot, shredded; 3 garlic cloves, minced; 1 can (29 ounces) tomato sauce; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 bay leaf; 3 teaspoons dried oregano; 2 teaspoons dried basil; 1/4 teaspoon pepper; 9 ounces uncooked spaghetti; Additional shredded carrot, optional

16 ingredients

4 steps

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 teaspoons canola oil, divided
1 large green pepper, chopped
2 celery ribs, thinly sliced
1 medium onion, chopped
1-3/4 cups sliced fresh mushrooms
1 medium carrot, shredded
3 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 bay leaf
3 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon pepper
9 ounces uncooked spaghetti
Additional shredded carrot, optional

Directions

1

In a
2

coated with cooking spray, brown chicken in 2 teaspoons oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.
3

Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
4

Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture. Garnish with additional carrot if desired.