Chicken Breasts Marinara Over Fettuccine
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Non stick spray||1|
|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|
|Skinless boneless chicken breast halves||12 Ounce (4 Pieces)|
|Fettuccine||2 Cup (32 tbs), hot cooked|
|Finely shredded parmesan cheese||2 Tablespoon (Fresh)|
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.