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Ingredientes
- 3.75 pound boneless chicken
- 1 lg. onion
- 1 green pepper
- 1 red pepper
- 1 pound mushrooms
- 2 cloves garlic, chopped
- 2-3 stalks celery
- 1/2 c. ripe olives
- 1/2 teaspoon oregano
- 1 teaspoon rosemary
- 1/2 c. minced fresh parsley
- 1 tbsp. dry basil
- 1 teaspoon sugar
- Salt & pepper to taste
- 1/2 c. extra virgin olive oil
- Flour
- 1/2 c. red wine
- 1 can peeled tomatoes
- 1 sm. can tomato paste
- 1 lg. can tomato sauce
- 2 pound spaghetti
- Parmesan cheese
Direcciones
- Add in some salt and pepper to flour; wash chicken and bread in flour. Brown chicken in extra virgin olive oil; place chicken aside. Drain all but 4 Tbsp. of oil from skillet. Saute/fry onion, green and red pepper, mushrooms, celery, garlic and olives till tender; set aside.
- In a large bowl mix tomato products, rosemary, oregano, basil, parsley, sugar and wine (water may be added if too thick or possibly more tomato paste if too thin). Add in browned vegetables and mix well. Pour a small amount of sauce into pyrex dish, place chicken in dish and pour remaining sauce over it. Place in preheated oven at 325 degrees for 30 min.
- Cook spaghetti in 1 gallon water, drain, sprinkle liberally with Parmesan cheese. Serve chicken cacciatore over spaghetti. Serves 6.
- Note: If prepared ahead of time, keep chicken and sauce separated till just prior to placing in oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 12 servings | |
| Calories 700 | |
| Calories from Fat 304 | 43% |
| Total Fat 34.04g | 43% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 418mg | 17% |
| Potassium 864mg | 25% |
| Total Carbs 66.16g | 18% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.94g | 5% |
| Protein 30.6g | 49% |
