Makes: 4 servings (Serving size: 1–2 thighs, 3⁄4 cup sauce from pan, and 1 cup pasta)
The word cacciatore means hunter in Italian, and this hearty, rich dish is certainly fit for a hunter’s appetite. We suggest choosing a glass of red wine to pair with the meal as one of your daily snacks.
Resistant Starch: 1.5g
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 medium onion, chopped
4 sliced garlic cloves
2 cups sliced mushrooms
1 tablespoon chopped fresh oregano
1 (28-ounce) can whole tomatoes in juice, chopped
1 tablespoon tomato paste
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups cooked rigatoni pasta
1/4 cup chopped fresh parsley
Calories per serving 462
Fat per serving 9.6g (sat 1.9g, mono 4.1g, poly 2.1g)
Cholesterol per serving 94mg
Protein per serving 34g
Carbohydrate per serving 58g
Sugars per serving 8g
Fiber per serving 6g
Sodium per serving 567mg
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. add chicken to skillet and brown until golden, turning once, 3 minutes per side. Remove chicken from pan and reserve.
Reduce heat to medium; add onion and cook until soft and translucent, 6–7 minutes. add garlic and cook 1 minute. add mushrooms and oregano and cook until mushrooms release their water, 5 minutes.
add tomatoes with juices, tomato paste, wine, salt, and pepper; simmer until slightly reduced, 5 minutes. Return chicken to skillet; spoon with some of sauce. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, 20–25 minutes. Remove from heat; transfer chicken to a plate.
toss pasta with sauce in a large bowl. place 1 cup pasta with sauce in each of 4 serving bowls. top with 2 chicken thighs, sprinkle with parsley, and serve.
CarbLovers Diet Cookbook
You May Like
Get easy recipes, 30-day fitness challenges, videos, and more.