Chicken Cacciatore Skillet

The first time the husband and I had this dish was at a friend's house. The husband and I liked it both so much that I decided to find the recipe online and try it out for ourselves.

Chicken Cacciatore Skillet (4 servings at 4 points a piece)

Ingredients:

1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups low-sodium chicken broth, divided
3/4 cup chopped green pepper
1 (4 ounce) can mushroom stems and pieces, drained
1 bay leaf
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp pepper
3/4 cup uncooked long grain rice
1 cup meatless spaghetti sauce

Directions:

In a large skillet, cook the chicken, onion, and garlic in 3 tablespoons of broth until the chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper, and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes, or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf before serving.

The husband and I knew that we already liked this dish when I made it, so it was no surprise that it turned out to be quite delicious. This is a pretty hearty dish that really sticks with you, and it is surprisingly quick and easy to prepare. It would be easy to keep the ingredients on hand for a quick dinner in a pinch.