Site Search:
      Home     Recipes     Store

Cacciatore Chicken with Potatoes

Home | Recipes | C


  • 4 Boneless; skinless chicken breast halves
  • 1/4 c Italian style bread crumbs
  • 2 Russet potatoes; cut into 3/4 to 1-inch pieces, (2 cups)
  • 1 md Green bell pepper; cut into 1/2-inch pieces
  • 1 Jar; (26-oz.) fat-free spaghetti sauce
  • 1/4 c Water
  • 2 tb Shredded fresh Parmesan cheese


Made this for dinner last week. Preparation was quick and easy and it was very tasty. The recipe is from "Fast and Healthy" magazine's Jan/Feb 1998 issue.
1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until lightly browned on both sides.
2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.
4 servings
Calories 310; calories from fat 35; total fat 4g; saturated fat 1g; cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g; sugasr 15g; protein 33g
Posted to TNT Recipes Digest by Susbal <> on Mar 4, 1998