Sicilian Chicken
Serve with a Green Salad

Yield: 8 servings (serving size: 1 chicken breast half or 1 thigh & 1 drumstick, 1/2 cup sauce, & 1 cup pasta)

2 tablespoons olive oil, divided
4 - 6 ounce boneless skinless chicken breast halves
4 skinless chicken thighs (about 1 pound)
4 skinless chicken drumsticks (about 1 pound)
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery*
1/2 cup chopped fresh Italian parsley
1/2 cup red wine
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of cayenne pepper
1 (28-ounce) can Italian-style tomatoes, undrained and chopped
2 bay leaves
8 cups hot cooked pasta - about 12 ounces uncooked spiral-shaped pasta
Parsley sprigs (optional)

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and sauté for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan. Add 1 1/2 teaspoons oil and remaining chicken, and sauté for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic, and sauté for 5 minutes. Add bell pepper and mushrooms, and sauté 5 minutes. Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta, and garnish with parsley sprigs, if desired.

* Also use a variation using 1/2 cup chopped red pepper and 1/2 cup chopped fresh mushrooms to replace the celery.

Per Serving: 469 Calories; 10g Fat (19.2% calories from fat); 2g Saturated Fat; 47g Protein; 45g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 461mg Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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