I also tested a recipe for Chicken Cacciatore that was absolutely wonderful! I just had to share it with you. I will definitely be adding this recipe to my monthly menu. I tested this recipe using chicken thighs but you can also make this with chicken breasts to a lower fat content.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Olive oil |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Boneless, skinless chicken thighs or breasts |
6 |
12 |
18 |
24 |
30 |
36 |
| Chopped onion |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Sliced fresh mushrooms |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Diced red pepper |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Tomato sauce |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Canned, diced tomatoes |
28 oz. |
56 oz. |
84 oz |
112 oz. |
140 oz. |
168 oz. |
| Chicken broth or white wine |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Chopped fresh rosemary |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| On Hand Ingredient | ||||||
| Spaghetti, uncooked |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
Assembly Directions:
Heat olive oil in a skillet over medium heat. Brown the chicken thighs 5 minutes on each side. Remove chicken from the pan and set aside.
Add the onions, red pepper and mushrooms to the skillet. Cook until the mushrooms have softened, about 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes.
Pour in the tomato sauce, tomatoes, chicken broth, and rosemary. Stir until completely combined. Add salt and pepper to taste. Stir again.
Add the chicken and any accumulated juices to the skillet. Cover and bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes or until chicken is done.
Freezing Directions:
Cool. Place chicken and sauce in a freezer bag or container. Seal, label, and freeze.
Serving Directions:
Thaw chicken mixture in refrigerator. Reheat on the stovetop in a skillet or a large saucepan. Cook the spaghetti according to the package directions. Serve chicken and sauce over the spaghetti.
Nutritional Info: Chicken Thighs
Per Serving: 375 Calories; 9g Fat (22.3% calories from fat); 19g Protein; 55g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 479mg Sodium.
Exchanges: 3 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.
Nutrtional Info: Chicken Breasts
Per Serving: 442 Calories; 8g Fat (15.5% calories from fat); 38g Protein; 55g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 530mg Sodium.
Exchanges: 3 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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