Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Chicken Cacciatore

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Chicken Cacciatore, Weight Watchers

Chicken Cacciatore, Weight Watchers

So now I’m back from holidays I can track back through my previous recipes and work out what I’ve cooked! It did make me realise how much I rely on this blog to jog my memory on dishes I’ve cooked!

Keeping on track with Weight Watchers whilst I was in Spain proved very difficult, but here’s a recipe I cooked before I went – when I had got into a nice, smug point-counting routine! A very oddly titled Chicken Cacciatore – oddly titled because this is actually a spicy chicken pasta dish and I only realised that after committing myself to trying it. I’m actually really glad I tried it as, on paper, it’s not something I’d ordinarily go for. The full recipe is here

The picture on the website made this look really watery, but actually my version was like a rich tomato pasta sauce, and I packed it with chilli flakes to give it some welly. It turns out that if you’re on a diet it makes sense to whack chilli in everything – very healthy, very low calorie and peps up the flavour in any dish! Overall, a good ‘home from work’ supper.

KB rating 7/10. PR rating 8.5/10. Weight Watchers Pro Points – 8 per serving.

Chicken Cacciatore (serves 4)


  • 225g pasta
  • 5 sprays of calorie controlled cooking spray
  • 2 sprigs fresh parsley, chopped
  • Half a medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 medium pepper (ideally green), diced
  • 125g mushrooms, sliced
  • 450g chicken breast, cut into 2 inch pieces
  • 1.5 tsp curry powder
  • 2 tsp dried basil
  • Half teaspoon of salt
  • Quarter teaspoon of black pepper
  • 1 x 400g chopped tomatoes
  • (And optional, but I recommend – chilli flakes to taste)


Cook pasta according to package instructions. Drain and cover with foil to keep warm.

Meanwhile, heat low fat cooking spray in a large saucepan over medium-high heat. Add onion, garlic, pepper, and mushrooms and sauté for 4 minutes until vegetables are tender and mushrooms release juice. Add chicken and sauté for another 5 minutes until golden brown on all sides. Add the basil, curry powder, salt, and pepper and stir to coat.

Add tomatoes and bring to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.

Transfer pasta to four shallow bowls and spoon chicken mixture over top.

Author: KatieR

Gin-lover, cat-lady, glutton.

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