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Chicken Cacciatore Skillet

By: Norma Lavanchy

"In her Douglas, Arizona kitchen, Norma Lavanchy cooks up hearty helpings of this easy entree. I'm always experimenting with different ways to fix chicken,' she says. 'This was an instant success the first time I tried it.'"

Rate/Review | Read Reviews (37)

Prep Time:
5 Min

Cook Time:
30 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 pound boneless skinless chicken breast halves , cut into 1-inch pieces
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups low-sodium chicken broth, divided
3/4 cup chopped green pepper
1 (4 ounce) can mushroom stems and pieces, drained
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup uncooked long grain rice
1 cup meatless spaghetti sauce

Directions

In a large skillet, cook the chicken, onion and garlic in 3 tablespoons broth until chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf before serving.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 250 calories, 1 g fat (trace saturated fat), 33 mg cholesterol, 641 mg sodium, 40 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.