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Chicken Cacciatora
Recipe By: Carol
Categories: Beef/Pork
4 4 oz. boneless -- skinless chicken
cutlets pounded thin
1 cup green pepper -- cut in strips
1 cup onion -- cut in strips
1 cup sliced mushrooms
1 medium spaghetti squash
1 can Hunts diced tomatoes
1 tablespoon butter -- divided
1 tablespoon olive oil
5 fresh basil leaves -- or 1/2 teaspoon
1 large clove garlic
salt and pepper to taste
Cut squash in half, cover with water and boil for 1/2
hour. When done shred with fork into strands.
Saute the cutlets in 1 tbs each butter and olive oil;
remove to plate.
Saute the pepper, onion and mushrooms in pan; remove to
plate with cutlets.
Saute garlic in pan and add can of tomatoes with juice
and basil leaves, continue cooking until juice evaporates.
Place one cutlet, 1/4 portion of vegetables and 1/2 cup
squash on each plate. Pour 1/4 tomato mixture over squash.
Tastes as good as original made with spaghetti (maybe better).
376 Calories (kcal); 26g Total Fat; (59% calories from fat); 6g Protein;
35g Carbohydrate; 31mg Cholesterol; 145mg Sodium |
NOTES : Counts for Hunts diced tomatoes not included in totals.
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