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Chicken Breast Cacciatore

Chicken Breast Cacciatore
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10 ratings
This juicy chicken, hearty sauce and delicious pasta will be a hit with even the pickiest eaters in your family.
healthified recipe
Here's the skinny:

2 tablespoons butter > 1 tablespoon olive oil
6 small bone-in chicken breast halves (about 2 1/2 pounds total) > 6 small bone-in chicken breast halves, skinned (about 2 1/2 pounds total)
1 14 1/2 ounce can diced tomatoes, undrained > 1 14 1/2 ounce can Muir Glen® no-salt-added diced tomatoes, undrained
1 6-ounce can tomato paste > 1 6-ounce can no-salt-added tomato paste
1/2 cup whipping cream > no whipping cream
6 ounces dried fettuccine or linguine, cooked according to package directions > 6 ounces dried multigrain or whole grain fettuccine or linguine, cooked according to package directions

Nutritional Highlights

Calories
540  (before)

330  (after)
Total Fat
26 g (before)

4 1/2 g (after)
Saturated Fat
11 g (before)

1 g (after)
Sodium
690 mg (before)

340 mg (after)
Prep Time:30 min
Start to Finish:1 hr
makes:6 Servings
1 tablespoon olive oil
6 small bone-in chicken breast halves, skinned (about 2 1/2 pounds total)
8 ounces fresh mushrooms, sliced (about 3 cups)
1 medium onion, sliced
1 clove garlic, minced
1 14 1/2 ounce can Muir Glen® 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
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
1  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.
2  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.
3  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.

Nutritional Information

1 chicken breast half, ½ cup sauce and ½ cup pasta: Calories 330 (Calories from Fat 45); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars 8g); Protein 37g % Daily Value Vitamin A 15%; Vitamin C 25%; Calcium 6%; Iron 20% Exchanges 2 Starch, 0 Lean Meat, 4 Very Lean Meat, 0.00 Fat Carbohydrate Choices 2
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