- Serves: 4; 3/4 cup chicken mixture and 1/2 cup pasta per serving
1 tablespoon olive oil
12 ounces ground skinless chicken breast
1 teaspoon fennel seeds, crushed
1 teaspoon dried oregano, crumbled
1 medium clove of garlic, minced
8 ounces button mushrooms, sliced (about 2 cups)
1 medium bell pepper (any color), thinly sliced
1/2 medium red onion, thinly sliced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded or grated low-fat mozzarella cheese
Cook the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm. Set aside.
Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Add the chicken, fennel seeds, oregano, and garlic, stirring to combine. Cook for 6 to 7 minutes, or until the chicken is almost cooked through.
Stir in the mushrooms, bell pepper, and onion. Cook for 5 minutes, or until the bell pepper and onion are tender, stirring occasionally.
Stir in the tomatoes with liquid, salt, and pepper. Bring to a simmer and simmer for 5 minutes, stirring occasionally.
Spoon the pasta onto each plate. Ladle the cacciatore on top. Sprinkle with the mozzarella.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 8.5 g
- Saturated Fat
- 2.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 1.0 g
- Monounsaturated Fat
- 4.0 g
- 65 mg
- 609 mg
- 27 g
- 6 g
- 7 g
- 31 g
1 starch, 2 vegetable, 3 1/2 lean meat
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2014 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at www.heart.org/recipes.