Chicken Pizza Sauté

  • Serves: 4; 3/4 cup chicken mixture and 1/2 cup pasta per serving


Opt for this creative one-dish meal when you crave the flavor of pizza but want less cholesterol, fats, sodium, and calories than you get with traditional pizza.


3 ounces dried medium whole-grain pasta shells (about 1 1/4 cups)
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

Cooking Instructions

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

Dietary Exchanges

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