Healthified Chicken Breast Cacciatore

Healthified Chicken Breast Cacciatore

Healthified Chicken Breast Cacciatore
Provided by:
total prep
91% less sat fat • 51% less sodium than the original recipe— see the comparison. This juicy chicken, hearty sauce and delicious pasta will be a hit with even the pickiest eaters in your family.


  • 1 tablespoon olive oil
  • 6 small bone-in chicken breast halves, skinned (about 2½ pounds total)
  • 1/8 teaspoon black pepper
  • 6 ounces dried multigrain or whole grain fettuccine or linguine, cooked according to package directions
  • 2 tablespoons small fresh basil leaves
  • 8 ounces fresh mushrooms, sliced (about 3 cups)
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (6 ounce) can no-salt-added tomato paste
  • 1/2 cup dry white wine
  • 1 teaspoon dried Italian seasoning, crushed
  • 1/2 teaspoon salt


  • In a very large skillet heat oil over medium heat. Add chicken; brown chicken on all sides, turning to brown evenly. Remove chicken, reserving drippings in skillet. Set chicken aside.
  • Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or just until vegetables are tender. Return chicken to skillet.
  • In a medium bowl combine undrained tomatoes, tomato paste, dry white wine, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is no longer pink (170°F), turning once during cooking. Serve over hot cooked pasta. Sprinkle with basil.

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