1/2 can (7-1/2 oz) tomatoes
3/4 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
3 tbsp dry red wine
1 clove garlic -- minced
1/2 tsp dried oregano -- crushed
1/4 tsp salt
1 dash pepper
2 medium whole chicken breasts
1 skinned -- boned & split
1 paprika
2 tsp cornstarch
2 tbsp cold water
4 oz spaghetti -- cooked
Directions
In a medium skillet cut up the undrained tomatoes. Add mushrooms,
onions, green pepper, wine, garlic, oregano, salt & pepper. Place
chicken pieces on the tomato mixture in skillet. Bring to a boil;
reduce heat; cover and simmer for 25 minutes. Keep warm. Combine
cornstarch & cold water; stir into a skillet mixture. Cook and stir
until mixture is thickened and bubbly. Cook and stir 2 minutes more.
Arrange chicken and spaghetti on platter; spoon sauce over chicken.
Calories: 283 per serving Fat grams: 4 grams per serving
Recipe By :
From: Date: 05/27
Servings: 4 servings
Low Fat/Low Cal Chicken Cacciatore Recipe brought to you by Recipe Ideas
Categories: Chicken; Diet; Healthy; Italian; Low Calorie
The History of Recipes
It is possible to track the history of `recipes` way back into history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also recounts how the ancient Romans used a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices caused an outbreak in books on cooking, many of which are kept safe in private collections. By the time we get to the 1900s, cookery publications are in high demand, as a result of higher levels of literacy, increased leisure time and a general increase in wealth. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Low Fat_Low Cal Chicken Cacciatore recipe.
