Quick Chicken Cacciatore


  • 12 oz uncooked spaghetti noodles
  • 1 cup all-purpose flour
  • 6 boneless, skinless chicken breasts (4 oz each)
  • 2 tbsp vegetable oil
  • 1/3 cup tomato paste
  • 1 can (14.5 oz) chicken broth
  • 4 garlic cloves, pressed
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 1 medium green bell pepper
  • 1 medium onion
  • 8 oz sliced mushrooms
  • 1 can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
  • 1/4 cup chopped fresh basil leaves


  1. Cook noodles according to package directions; drain and set aside. Meanwhile, place flour in Coating Tray. Coat chicken in flour, shaking off excess. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook without disturbing 2-3 minutes on each side or until golden brown. (Chicken will not be fully cooked.) Remove chicken from Skillet; keep warm.

  2. Meanwhile, combine tomato paste, broth, pressed garlic, cornstarch, salt and black pepper in Classic Batter Bowl; mix well. Dice bell pepper using Chef's Knife. Chop onion using Food Chopper.

  3. Combine bell pepper, onion and mushrooms in Skillet. Cook and stir 3-4 minutes or until vegetables begin to soften. Add broth mixture and tomatoes; bring to a simmer. Stir in basil and add chicken back to Skillet. Cover and simmer 5-7 minutes or until center of chicken is no longer pink and sauce is thickened. To serve, divide noodles among plates; top with chicken and sauce.


  • 6  servings

Nutrients per serving:

Calories 480, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 65 mg, Carbohydrate 63 g, Protein 37 g, Sodium 980 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

4 starch, 3 1/2 low-fat meat (4 carb)

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