This recipe makes four servings. There are 255 calories PER SERVING.
Ingredients
- 300g (11oz) chicken breast, boneless and skinless, cut in 1-inch cubes
- 700g tomato, diced
- 200g yellow onion
- 200g celery, diced
- 200g white mushrooms, sliced
- 4 garlic cloves, minced
- 500ml chicken broth
- 156g (1 small can ½ cup) tomato paste
- Salt and pepper to taste
Directions
1. Spray a nonstick skillet with cooking spray and add the chicken. Sear the chicken on all sides.
2. Add the chicken broth to the skillet with all the remaining ingredients and stir well.
3. Bring the mixture to a rolling boil, then cover with a lid and reduce to a low simmer. Continue to cook on medium low heat for 20 minutes. After 20 minutes, remove the lid and raise the temperature to medium high. Cook for 5 minutes to reduce the liquid in the skillet and form a thick sauce. You want the sauce to be slightly thick but not too much. The dish is supposed to be almost like a stew.
4. Remove from the heat and transfer the chicken cacciatore to a bowl. Garnish with fresh chopped parsley, serve and enjoy!