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.
Serves 6; 1½ cups cacciatore and ½ cup pasta per serving
This classic Italian mainstay has been updated for today's modern cook. Simply put all the cacciatore ingredients in a slow cooker, then forget about this one-dish meal until it's time to put the pasta on to boil. Buon appetito!
1 tablespoon all-purpose flour
1 tablespoon balsamic vinegar
½ cup Chianti or other dry red wine (regular or nonalcoholic)
1½ pounds boneless, skinless chicken breasts, all visible fat discarded, cut into ¾-inch cubes
8 ounces baby bella mushrooms, sliced (about 2½ cups)
1 medium onion, halved, thinly sliced, and separated into half-rings
½ medium green bell pepper, chopped
1 14.5-ounce can no-salt-added stewed tomatoes, undrained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 6-ounce can no-salt-added tomato paste
2 large garlic cloves, minced
1 tablespoon dried Italian seasoning, crumbled
2 teaspoons crushed red pepper flakes
¼ teaspoon salt
6 ounces dried whole-grain spaghetti
2 tablespoons shredded or grated Parmesan cheese
In a small bowl, whisk together the flour and vinegar until the mixture forms a smooth paste. Gradually whisk in the wine.
In a 3½- or 4-quart slow cooker, stir together the remaining cacciatore ingredients. Stir in the wine mixture. Cook, covered, on high for 3 to 4 hours or on low for 7 to 8 hours.
Shortly before serving time, prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
Spoon the pasta onto plates. Spoon the cacciatore over the pasta. Sprinkle with the Parmesan.
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 74 mg
Sodium 307 mg
Carbohydrates 41 g
Fiber 7 g
Sugars 14 g
Protein 32 g
3 very lean meat
© 2011 American Heart Association, Inc.