Healthified Chicken Breast Cacciatore

 

1

tablespoon olive oil

6

small bone-in chicken breast halves, skinned (about 2½ pounds total)

8

ounces fresh mushrooms, sliced (about 3 cups)

1

medium onion, sliced

1

clove garlic, minced

1

(14.5 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.