Skinnier Chicken Cacciatore

 Skinnier Chicken Cacciatore

adapted from The Home Cook by Alex Guarnaschelli

I like to serve this chicken with baked spaghetti squash. It can also be served with your favorite pasta. The recipe makes twice as much sauce as is needed for the chicken. Save it for another recipe such as an egg pizza.

Makes 2-3 servings                            0 WW Blue points / serving

Cooking spray

2 boneless, skinless chicken breasts, cut into 2 inch pieces

Kosher salt

2 tsp red pepper flakes

2 medium onions, thinly sliced

6 garlic cloves, minced

6 ounces white mushrooms, thinly sliced

1 cup chicken stock + more if needed to thin sauce if needed

1 (28 oz.) crushed tomatoes

1/2 tsp. sugar substitute

2 bay leaves

4 sprigs thyme

1 sprig fresh rosemary, chopped

1. In a saucepan coated with cooking spray, arrange half of the chicken in a single layer. Making sure not to crowd the pan. 
2. Season with salt and half of the red pepper flakes. Cook until browned, about 5 minutes.
3. Turn the chicken over and cook until browned, about 5 more minutes. Remove to bowl and set aside.
4. Add more cooking spray and repeat with remaining chicken.
5. In the same skillet add more cooking spray and cook the onions until they are translucent, about 3 minutes.
6. Add the garlic and mushrooms and cook until browned, about 10 minutes.
7. Add the chicken stock and cook until reduced by half, about 6 minutes.
8. Add the tomatoes, bay leaves, thyme sprigs and rosemary. Bring to a simmer. Cover and cook 20 minutes to begin melding the flavors.
9. If the sauce is becoming too thick add a little more chicken stock to achieve your preferred consistency.
10. Return the chicken and any accumulated juices to the sauce. Cover and cook until the chicken is cooked through, about 10 minutes.
11. Serve as is or over spaghetti squash.

Enjoy!