Chicken Breasts Marinara over Fettuccine |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
1/4 cup onion, finely chopped |
1 tablespoon water |
3 cups plum tomatoes, coasley chopped with juices or 28 ounces canned tomatoes, no-salt-added, cut up with juices |
1 1/2 cups water |
1/4 cup celery, finely chopped |
1 tablespoon fresh parsley, minced |
1 tablespoon red wine vinegar |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 garlic clove, minced |
1 bay leaf |
4 boneless skinless chicken breast halves (about 12 oz total) |
2 cups cooked fettuccine or 2 cups linguine, hot |
2 tablespoons parmesan cheese, shredded |
Directions:
1. 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. (If necessary, add more water during cooking to prevent the onions from browning.).
2. 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.
3. Meanwhile, spray an unheated 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.
4. To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.
|
|