CHICKEN CACCIATORE (ITALIAN RUSTIC CHICKEN WITH TOMATOES ...
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.
Provided by Gina
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
- Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side.
- Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
- Add the tomatoes, broth, and oregano. Cover the pan and bring the sauce to a simmer.
- Continue simmering over low heat until the chicken is just cooked through, about 25 minutes.
- Add the chopped basil 5 minutes before sauce is done.
- Serve over 1 cup pasta.
Nutrition Facts : ServingSize 1 thigh, 3/4 cup sauce, 1 cup pasta, Calories 288 kcal, CarbohydrateContent 43 g, ProteinContent 22.5 g, FatContent 4.5 g, FiberContent 7.5 g, SaturatedFatContent 1 g, CholesterolContent 65 mg, SodiumContent 379 mg, SugarContent 7.5 g
TURKEY MEATBALL STROGANOFF (INSTANT POT, SLOW COOKER OR STOVE)
This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
- In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
- In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
- Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
- Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
- For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it’s own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
- For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
- For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
Nutrition Facts : ServingSize 5 meatballs, 1/2 cup mushroom sauce, Calories 310 kcal, CarbohydrateContent 14.5 g, ProteinContent 27.5 g, FatContent 16 g, CholesterolContent 142 mg, SodiumContent 372 mg, FiberContent 2 g, SugarContent 2 g
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