CHICKEN CACCIATORE

Impress your friends, and their waistlines…

SERVES 4

4 cooked chicken breasts or thighs (With skin on, if desired, season with sea salt and black pepper, bake at 375 skin side down for 20 minutes, turning after 10 minutes.)

1 tbsp. olive oil

1 onion, diced

2 bell pepper, diced

1 box mushrooms, sliced

4 cloves garlic, minced

4 c. plum tomatoes, diced

2 hot cherry peppers

1 c. chicken broth

¼ c. tomato paste

½ c. fresh basil

1 tsp. fresh or dried thyme and oregano

1 ½ tsp. sea salt

¾ tsp. black pepper

 

Method

In a large pan or skillet, heat 1 tbsp. olive oil on medium heat and add garlic, onions, and peppers. Cook for 5 minutes, stirring occasionally

Add mushrooms and tomato paste, cook for a few more minutes

Add chicken broth and tomatoes, continue to stir

Bring to a boil and then simmer for 5 minutes

Add salt and pepper, oregano and thyme, chicken and juices from the plate

Simmer for 5 more minutes, then stir in basil leaves

Nutrition facts per serving: Calories 279, Carbohydrates 21g, Protein 24g, Fat 6g