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Nutritional Bonus: A generous helping of bell peppers and tomatoes in this cacciatore means just one serving contains 74% of your daily vitamin C. The immune-boosting vitamin is a powerful antioxidant, and may help protect your body from the harmful toxins associated with the metabolism of fat.
- Sprinkle salt and black pepper on all sides of chicken, dividing evenly. In a large nonstick skillet, heat 1 tsp oil on medium. Add one-third of chicken to skillet in a single layer and cook for 1 to 2 minutes per side, until lightly browned. Transfer to a 4- to 6-qt slow cooker. Working in batches, repeat with remaining 2 tsp oil and chicken.
- To slow cooker, add onion, bell peppers, mushrooms, tomatoes, broth, tomato paste, vinegar, garlic, oregano and pepper flakes. Stir to combine and nestle rosemary on surface. Cover and cook on low for 6 to 8 hours.
- Pierce squash skin with a fork. In a large pot, add 2 inches of water and 1 squash half, skin side up. Cover and boil for 2 minutes. Remove squash and transfer to a clean work surface. Repeat with remaining squash halves, refilling water as needed. With two forks, scrape stringy flesh from skin, separating into strands. Divide among serving dishes.
- Remove and discard rosemary from chicken mixture. Stir mixture and spoon over top of squash, dividing evening. Garnish with Parmesan and, if desired, basil.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g