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Chicken Breasts Marinara Over Fettuccine

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Ingredients
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Non stick spray 1
  Water 1 Tablespoon
  Chopped plum tomatoes with juices/1 can, 28 ounces low sodium tomatoes with juices, cut up 3 Cup (48 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Minced fresh parsley 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Dried oregano 1 Teaspoon
  Dried thyme 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Skinless boneless chicken breast halves 12 Ounce (4 Pieces)
  Fettuccine 2 Cup (32 tbs), hot cooked
  Finely shredded parmesan cheese 2 Tablespoon (Fresh)
Directions

For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water.
Cover and cook over medium-low heat for 5 minutes, stirring occasionally.
Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf.
Bring to a boil, then reduce the heat to medium-low.
Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency.
Remove and discard the bay leaf.
Meanwhile, spray an unhealed large skillet with no-stick spray.
Heat the skillet over medium heat.
Rinse the chicken and pat dry with paper towels.
Add to the skillet and cook for 4 minutes.
Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Chicken

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