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 trace the history of `recipes` far back into distant history, at least as far back as ancient Egypt, and potentially, even further back. Having said that, generally, these old recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later, we find two recipe books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the nobility of that time. During the following few hundred years, the powerful and wealthy competed to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down recipes common in their social group. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Low Fat_Low Cal Chicken Cacciatore recipe.
