Chicken Cacciatore

The rich flavors of fresh vegetables, herbs, and red wine give this Italian recipe maximum taste with minimum calories. Serve over a bed of spaghetti or other pasta.

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

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 Baby Bella Mushrooms (6oz package)
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

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; sauté 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sauté 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.

Nutritional Facts:

Calories: 216
Total Fat: 5g
Saturated : 0
Trans: 0g
Cholesterol 50mg
Sodium: 702mg
Potassium 81mg
Total Carbs: 15g
Dietary Fiber: 4g
Sugars: 7g
Protein: 40g
Vitamin A: 10%
Vitamin c: 77%
Calcium: 3%
Iron: 6%

Served over 2.5 oz cooked Barilla - Spaghetti Rigati

Calories: 250
Total Fat: 1.3g
Saturated : 0g
Trans: 0g
Cholesterol 0mg
Sodium: 0mg
Potassium 0mg
Total Carbs: 52.5g
Dietary Fiber: 2.5g
Sugars: 1.3g
Protein: 8.8g
Vitamin A: 0%
Vitamin c: 0%
Calcium: 0%
Iron: 12.5%