Skinny Cacciatore Recipes

SKINNY CACCIATORE

Steps:

• In a large nonstick skillet 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. , 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., 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.

CHICKEN CACCIATORE MADE LIGHT

Steps:

• Sprinkle chicken thighs with a little salt and pepper. In a large nonstick pan, add chicken and cook about 5 minutes or until brown, turning once. Remove chicken from pan to a plate. Place mushrooms, onions, and both peppers in a large microwave-safe bowl. Cook in microwave for about 2-3 minutes until the vegetables are softened.
• In the same large pan, heat 1 tablespoon olive oil. Add garlic, softened mushrooms, onions, and peppers. Saute on high heat until lightly browned and soft, about 3-4 minutes.
• Stir in wine and cook for about 1-2 minutes until wine is almost evaporated.
• Return chicken to pan and add the tomato sauce, Italian seasonings and fresh ground pepper. Bring to a boil, reduce heat, and cook uncovered for about 15 minutes until chicken is tender and no longer pink.

CHICKEN CACCIATORE

Steps:

• Season chicken with kosher salt and pepper.
• In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
• Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
• Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
• Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
• Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
• Add the chopped basil 5 minutes before sauce is done.
• Serve over 1 cup pasta.

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
• Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
• Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
• At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

INSTANT POT CHICKEN CACCIATORE

Steps:

• Season chicken with salt and pepper on both side.
• Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
• Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
• Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
• Cook high pressure 25 minutes; natural release.
• Remove bay leaf, garnish with parsley and serve over pasta, squasta or whatever you wish!

CROCK POT CHICKEN CACCIATORE

Steps:

• Season chicken with salt and black pepper and place in the slow cooker.
• Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
• Set crock pot to LOW 8 hours or HIGH 4 hours.
• When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.
• Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker.
• To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
• Set crock pot to LOW 8 hours or HIGH 4 hours. Remove bay leaf, adjust salt and pepper and enjoy!
• * Pasta not included in nutritional info.