Source: Campbell's Recipes

Chicken Cacciatore
It takes less than an hour to prepare this savory skillet dish, featuring chicken in a fabulous tomato sauce seasoned with green peppers and mushrooms.  What a great topper for spaghetti!
Rating:
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes

 

 
2 tablespoons cornstarch
1/4 cup water
2 pounds chicken parts, skin removed
1/2 teaspoon minced garlic
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1 can (14.5 ounces) whole peeled tomatoes, cut up
1/2 teaspoon Italian seasoning, crushed
1 small green pepper, cut into 2-inch-long strips (about 1 cup)
3 ounces mushroom, cut in half (about 1 cup)
1/2 of a 1-pound package spaghetti, cooked and drained
1/4 cup grated parmesan cheese




Stir the cornstarch and water in a small bowl until the mixture is smooth.
Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on all sides. Remove the chicken from the skillet.
Stir the broth, tomatoes, Italian seasoning, pepper and mushrooms in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 30 minutes or until the chicken is cooked through.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce over the spaghetti. Sprinkle with the cheese. 


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 426, Total Fat 8g, Saturated Fat 3g, Cholesterol 73mg, Sodium 769mg, Total Carbohydrate 53g, Dietary Fiber 4g, Protein 33g, Vitamin A 12%DV, Vitamin C 20%DV, Calcium 12%DV, Iron 19%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 430, Total Fat 8g, Saturated Fat 3g, Cholesterol 70mg, Sodium 616mg, Total Carbohydrate 53g, Dietary Fiber 4g, Protein 34g, Vitamin A 12%DV, Vitamin C 20%DV, Calcium 12%DV, Iron 20%DV


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