Home Collections Resources Archive Info & Services Journal Info
Skip Navigation LinksHome > November 2011 - Volume 5 - Issue 4 > Chicken Pizza Sauté
HEART Insight:
doi: 10.1097/01.HEARTI.0000407811.22488.38
Departments

Chicken Pizza Sauté

Free Access
Article Outline
Collapse Box

Author Information

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 heart.org/recipes.

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

Figure. No caption a...
Image Tools

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.

Back to Top | Article Outline

Ingredients

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

Back to Top | Article Outline

Directions

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.

Back to Top | Article Outline

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

Back to Top | Article Outline

Dietary Exchanges

1 starch

2 vegetable

3½ lean meat

© 2011 American Heart Association, Inc.

Login