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Chicken Cacciatore Poultry Entrees

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Olive oil 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Boneless, skinless chicken thighs or breasts 6 12 18 24 30 36
Chopped onion 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Sliced fresh mushrooms 8 oz. 16 oz. 24 oz. 32 oz. 40 oz. 48 oz.
Diced red pepper 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Minced garlic 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Tomato sauce 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Canned, diced tomatoes 28 oz. 56 oz. 84 oz 112 oz. 140 oz. 168 oz.
Chicken broth or white wine 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Chopped fresh rosemary 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 1/4 C.
On Hand Ingredient
Spaghetti, uncooked 12 oz. 24 oz. 36 oz. 48 oz. 60 oz. 72 oz.

Assembly Directions:
Heat olive oil in a skillet over medium heat. Brown the chicken thighs 5 minutes on each side. Remove chicken from the pan and set aside.

Add the onions, red pepper and mushrooms to the skillet. Cook until the mushrooms have softened, about 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes.

Pour in the tomato sauce, tomatoes, chicken broth, and rosemary. Stir until completely combined. Add salt and pepper to taste. Stir again.

Add the chicken and any accumulated juices to the skillet. Cover and bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes or until chicken is done.

Freezing Directions:
Cool. Place chicken and sauce in a freezer bag or container. Seal, label, and freeze.

Serving Directions:
Thaw chicken mixture in refrigerator. Reheat on the stovetop in a skillet or a large saucepan. Cook the spaghetti according to the package directions. Serve chicken and sauce over the spaghetti.

Nutritional Info: Chicken Thighs
Per Serving: 375 Calories; 9g Fat (22.3% calories from fat); 19g Protein; 55g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 479mg Sodium.
Exchanges: 3 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

Nutrtional Info: Chicken Breasts
Per Serving: 442 Calories; 8g Fat (15.5% calories from fat); 38g Protein; 55g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 530mg Sodium.
Exchanges: 3 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.


From the Monthly Newsletter (Sunday, January 29, 2012)
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