Serves 4
This is a lean version of a classic chicken cacciatore. Aside from being lower in fat, this version is also quicker to prepare. Serve over spaghetti, linguini or mashed potatoes.
2 tbsp. extra-virgin olive oil
4 boneless chicken breasts (halves)
1 medium onion, sliced
1 garlic clove, minced
1 green pepper, seeded and sliced
1 28-oz. can plum tomatoes
3⁄4 c. dry red wine
1⁄4 c. fresh basil, chopped
1⁄4 c. grated parmesan cheese
salt and pepper to taste
1. In a large non-stick skillet, heat the olive oil over medium heat. Add the chicken and brown on both sides. Add the onion, garlic and pepper. Cook until just tender.
2. Add the tomatoes (including the juice), wine and basil. Simmer for about 15 minutes, stirring occasionally.
3. Add the parmesan cheese. Add salt and pepper to taste.
4. Serve over freshly cooked pasta or mashed potatoes.
