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HEART Insight:
doi: 10.1097/01.HEARTI.0000407811.22488.38

Chicken Pizza Sauté

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Carb lovers can say “basta” to pasta. These cucina italiana favorites emphasize the healthfulness of a Mediterranean diet, and are molto squisito. Buon appetito!

Serves 4; ¾ cup chicken mixture and ½ cup pasta per serving

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Opt for this creative one-dish meal when you crave the flavor of pizza but want less cholesterol, fats, sodium, and calories than you get with traditional pizza.

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3 ounces dried medium whole-grain pasta shells (about 1¼ cups)

1 tablespoon olive oil

12 ounces ground skinless chicken breast

1 teaspoon fennel seeds, crushed

1 teaspoon dried oregano, crumbled

1 medium clove of garlic, minced

8 ounces button mushrooms, sliced (about 2 cups)

1 medium bell pepper (any color), thinly sliced

½ medium red onion, thinly sliced

1 14.5-ounce can no-salt-added diced tomatoes, undrained

½ teaspoon salt

¼ teaspoon pepper

1 cup shredded or grated low-fat mozzarella cheese

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Cook the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm. Set aside.

Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Add the chicken, fennel seeds, oregano, and garlic, stirring to combine. Cook for 6 to 7 minutes, or until the chicken is almost cooked through.

Stir in the mushrooms, bell pepper, and onion. Cook for 5 minutes, or until the bell pepper and onion are tender, stirring occasionally.

Stir in the tomatoes with liquid, salt, and pepper. Bring to a simmer and simmer for 5 minutes, stirring occasionally.

Spoon the pasta onto each plate. Ladle the cacciatore on top. Sprinkle with the mozzarella.

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Nutrition Analysis

(per serving)

Calories 308

Total Fat 8.5 g

Saturated Fat 2.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 4.0 g

Cholesterol 65 mg

Sodium 609 mg

Carbohydrates 27 g

Fiber 6 g

Sugars 7 g

Protein 31 g

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Dietary Exchanges

1 starch

2 vegetable

3½ lean meat

© 2011 American Heart Association, Inc.