Liz's Spicy Chicken Caccitore!!! YUM!

David and I thoroughly enjoyed this recipe. We do agree it was more like a curry opposed to a typical Italian Cacciatore though!

This is excellent!! POINTS value of 8

Servings 4

Preparation Time 25 min

Cooking Time 25 min

Level of Difficulty Easy main meals

Simmered in a rich tomato sauce with peppers, mushrooms and whole-wheat pasta, this dish truly satisfies. A touch of curry powder gives it just the right kick.

Ingredients

8 oz uncooked whole-wheat spaghetti

2 tsp olive oil

1/2 cup onion(s), chopped

2 medium garlic clove(s), minced

1 medium green pepper(s), diced

1 cup mushroom(s), sliced

1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces

2 tsp dried basil

1 1/2 tsp curry powder

1/2 tsp table salt

1/4 tsp black pepper

28 oz canned diced tomatoes

1/4 cup parsley, fresh, chopped

**Nora added...1/3c black olives, 1/4c white wine, used rice instead of pasta and a little corn starch to thicken sauce. I also used skinless thighs opposed to breasts and did not chop up so naturally my point value would be slightly higher.

However....for the original recipe..

Instructions

Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.

Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat. Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley. Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.

Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.