WEEKNIGHT CHICKEN


CACCIATORE This Italian mainstay has been revamped for those seeking a lower-sodium lifestyle. This dish gets its flavor punch from onions, garlic, and a dash of red wine.


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4


Cooking spray ½ lb small boneless, skinless chicken breast ½ lb boneless, skinless chicken thighs 1 green bell pepper, seeded


and thinly sliced 1


/3 cup diced onions


1 tbsp minced garlic ½ (8 oz) pkg sliced white mushrooms 1 (14.5 oz) can Nature’s Promise Organic No Salt Added Diced Tomatoes ¼ cup dry red wine 1 tbsp Italian seasoning


A flavorful blend of onion, garlic, red wine, and


Italian seasoning means you’ll never miss the salt.


STEP 1 Coat a 12-inch skillet with cooking spray and heat on medium-high. Season the chicken with salt and pepper. Add chicken to skillet and cook 3 min. per side, until golden brown. Transfer to a plate. STEP 2 To same skillet, add the green pepper, onions, garlic, and mushrooms. Cook 2 min., stirring often. Add the tomatoes, wine, and Italian seasoning. Heat to a boil on high. STEP 3 Return chicken to skillet and spoon vegetables on top. Reduce heat, cover, and simmer 10–12 min., until chicken is cooked through. STEP 4 Using tongs, transfer chicken to a clean plate and continue simmering vegetables another 5 min., until tender. Season vegetables with salt and pepper to taste. To serve, spoon vegetables and sauce over chicken.


Tip Garnish with basil for color and extra flavor.


Per serving: 168 calories, 4g fat, 1g saturated fat, 77mg cholesterol, 118mg sodium, 9g carbohydrate, 2g fiber, 4g sugar, 23g protein


JANUARY 2019 47


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