Monday, May 4, 2009
One of my favorite go to recipes is this Chicken Cacciatore. The things I like most about it is that it's healthy, comes together quickly, I almost always have all the ingredients on hand and it's really TASTY! So, when I saw this recipe on Wine a Bit...You'll Feel Better I knew I had to make it! It is really similar to the Cacciatore, but it has a kick to it. The flavor is wonderful. As Carl said, it was "spicy, but then not spicy." It really was a great blend! This meal will definitely make our regular rotation.
1 1/2 lbs boneless skinless chicken breasts, cut into one-inch strips (I used 1 lb)
14 oz. can tomatoes, cut up (I used a can of diced tomaotoes)
1 cup chili sauce (I used 3/4 c)
1 large green pepper, chopped up (1/2 large green pepper)
1/2 cup chopped celery (omitted- I didn't have any)
1/4 cup chopped onion
2 cloves garlic, minced
1 tbsp chopped fresh basil OR 1 tsp dried basil
1 tbsp chopped fresh parsley OR 1 tsp dried parsley
1/4 tsp crushed red pepper (I used 1/2 tsp)
1/4 tsp salt
Non-stick spray coating
Brown rice OR whole wheat pasta (Tisk tisk, I used white rice)
1. Spray deep skilet with non-stick spray coating. Preheat pan over high heat. Cook chicken in hot skillet until no longer pink.
2. Reduce heat. Add tomatoes AND THEIR JUICE, chili sauce, green pepper, celery, onion, garlic, herbs and salt. Bring to boiling; reduce heat and simmer covered for 10 minutes. Serve over hot, cooked brown rice or whole wheat pasta.