SLOW-COOKER CHICKEN CACCIATORE
Each serving consists of only 307 mg of sodium.
Ingredients (Serves 6)
1 tablespoon all-purpose flour
1 tablespoon balsamic vinegar
1/2 cup Chianti or other dry red wine (regular or nonalcoholic)
1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into 3/4-inch cubes
8 ounces baby bella mushrooms, sliced (about 2 1/2 cups)
1 medium onion, halved, thinly sliced, and separated into half-rings
1/2 medium green bell pepper, chopped
1 14.5-ounce can no-salt-added stewed tomatoes, undrained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 6-ounce can no-salt-added tomato paste
2 large garlic cloves, minced
1 tablespoon dried Italian seasoning, crumbled
2 teaspoons crushed red pepper flakes
1/4 teaspoon salt
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6 ounces dried whole-grain spaghetti
2 tablespoons shredded or grated Parmesan cheese
- In a small bowl, whisk together the flour and vinegar until the mixture forms a smooth paste. Gradually whisk in the wine.
- In a 3 1/2- or 4-quart slow cooker, stir together the remaining cacciatore ingredients. Stir in the wine mixture. Cook, covered, on high for 3 to 4 hours or on low for 7 to 8 hours.
- Shortly before serving time, prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
- Spoon the pasta onto plates. Spoon the cacciatore over the pasta. Sprinkle with the Parmesan.