Here's a great, healthy chicken cacciatore recipe from the TurboFire cookbook that went over well with my family. I did some adjustments to meet my taste preferences from the original recipe. Here's what I did.
Jen's TurboFire Chicken Cacciatore
- 4 boneless, skinless chicken breasts, about 6 ounces each, cut into pieces
- 2 medium zucchini, cut into 1-inch slices
- 1 medium onion, wedged
- 1 medium red bell pepper, coarsely chopped
- 2 cups quartered white button mushrooms
- 28 ounces tomato sauce
- 12 ounces whole wheat rotini pasta
Put all vegetables and chicken into the slow cooker.
Pour tomato sauce over everything.
Cover and cook on low for 8-10 hours, or on high for 6. I personally have found that, with the longer cooking times, the chicken is much more tender than if you try to "speed it up" (what an oxymoron for a slow cooker!).
Cook the pasta of your choice according to package directions. A serving is a cup of chicken cacciatore over a cup of cooked pasta. I passed grated Parmesan cheese and served up slices of crusty Italian bread. Okay, it doesn't say to do that in the TurboFire recipe book, but everything in moderation, right?