Chicken Cacciatore

Ingredients:

• 3 lbs. bone-in chicken parts (breasts, drumsticks, & thighs)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 red bell peppers, cut into 1/2-inch pieces
• 1/4 lb. cremini mushrooms, sliced
• 2 cups fat-free marinara sauce
• 1/2 tsp. dried oregano
• pinch red pepper flakes

Makes 8 Servings (1 piece chicken & 1/2 cup vegetables and sauce)

1. Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.
2. Heat remaining  1 teaspoon oil in the same skillet over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add bell peppers and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
3. Return chicken to skillet. Pour marinara sauce over chicken, stir in oregano and pepper flakes; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 20 minutes longer. Skim off fat. Remove skin before eating.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This dish is a delicious compliment to Italy. It's full of flavor and will leave you satisfied. You can use boneless, skinless chicken breasts, thighs or drumsticks and your dinner will be delicious no matter what. You can use any color bell peppers in this dish too and any kind of sugar-free marinara sauce (including puttanesca sauce) and this dish will taste just as good at home as it would at a restaurant. I also highly recommend pouring a little white wine when cooking the chicken for a more sophisticated Italian flare.