Chicken Cacciatore

This is a robust, quick-to-make combination of chicken, onions and bell peppers in a wine-sparkled spaghetti sauce. If you prefer, use skinned chicken breasts to eliminate excess calories.


2 Tbsp. oil
1 lb. boneless chicken breast halves
1/4 tsp. pepper
1 medium onion, sliced
1/2 each red & green bell peppers, chopped
1 jar (16 oz.) prepared spaghetti sauce
1/2 cup HOLLAND HOUSE White Cooking Wine 
1 can (3.8 oz.) sliced ripe olives, drained
1/2 lb. spaghetti, cooked, drained


In medium skillet, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook until chicken is light brown, about 2 minutes on each side. 

Add onion and peppers; cook 1 to 2 minutes. Stir in spaghetti sauce, cooking wine and olives. Bring to a boil; reduce heat. 

Simmer until chicken is tender and no longer pink, about 10 to 15 minutes. 

Serve over cooked spaghetti. 

Makes 4 servings.


Per serving: 530 calories, 34g protein, 59g carb, 15g fat (2g sat. fat), 65mg chol, 920mg sodium, 6g fiber

Chicken Cacciatore
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