This chicken vegetable cacciatore recipe is my favorite recipes. It falls into my comfort food category and is great on a miserable day (be that cold or raining/snowing). It happens to be a weight watchers recipe from WeightWatchers Momentum Cookbook (page 123) – modified quantities below.
Ingredients (serves 3-4)
- 1 packet of purdue boneless chicken breasts, diced into about 1 in chucks (pre-packed two 1/2 breasts)
- 1/ 2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- 1 red bell pepper, sliced
- 1/2 package of cremini mushrooms (~4 ounces), sliced
- 1 celery stalk, sliced
- 1 yellow onion, sliced
- 1 carrot, sliced
- 2 garlic cloves
- 1/2 a jar of pasta sauce (or a can of tomatoes+herbs of your choice)
Cut the chicken and sprinkle with salt and black pepper. Heat the oil in a skillet, add the chicken and brown. Transfer the chicken to a bowl and set aside.
Add the vegetables to the skillet – from the bell pepper to garlic cloves, cook and stir the vegetables until slightly softened (about 3 minutes).
Add the chicken back to the skillet with the vegetables. Add the pasta sauce or canned tomatoes + herbs and heat. Once it starts to bubble slightly, reduce heat and simmer covered for about 15-20 minutes.
We serve this with either a 1/2 cup of brown rice pasta or a grain like couscous or quinoa. It usually provides enough for an additional 2 lunch portions – its great reheated. You can also freeze it easily in a sealed container.