Mediterranean-Style Chicken

Call this what it is: a lean, lighter take on chicken cacciatore. Skinless chicken breasts brown in a sprayed nonstick skillet (no oil needed for a leaner profile), then simmer in a garlicky tomato and red wine sauce with basil and bay until fork-tender. The cornstarch slurry at the end thickens the sauce to proper spaghetti-coating consistency.

The long 35-minute covered simmer is what turns plain canned tomatoes into a sauce with real depth. The chicken breasts release their collagen into the liquid while absorbing the herb flavor, and a teaspoon of sugar balances the tomato acidity without making the sauce sweet. Pimento olives scattered at the end are the Mediterranean finish.

Kitchen Tips

• Pat the chicken dry before browning. Wet surfaces steam in the pan and never build the fond you want for the sauce.
• Use dry red wine, not cooking wine. The flavor difference is real, and the alcohol cooks off in the simmer.
• Remove and discard the bay leaf before serving. It is a flavor tool, not food.
• Cook the spaghetti the last 10 minutes of the simmer so it is ready when the sauce thickens.

Variations

• Use bone-in thighs in place of breasts for richer flavor and even more tender meat.
• Add capers or chopped artichoke hearts with the olives.
• Stir in a handful of baby spinach off the heat for a greener plate.