Chicken Marinara Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An Italian twist on an Asian classic. Low fat. Ingredients:
1 (14 ounce) can diced tomatoes, undrained |
1 tablespoon cornstarch |
1 (8 ounce) can tomato sauce |
1/4 cup chicken broth |
1/4 cup red wine |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1 lb boneless skinless chicken breast, cut into strips |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 small onion, chopped |
1 medium green pepper, julienned |
1 small eggplant, peeled and cut into 3/4-inch cubes |
hot cooked spaghetti |
parmesan cheese |
Directions:
1. Drain tomatoes, reserve juice, and set aside.
2. In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
3. In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
4. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
5. Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
6. Add chicken and tomatoes; heat through.
7. Serve over pasta. Top with parmesan cheese.
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