Stir-Fried Chicken Marinara |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This hearty dish is chock-full of chicken and vegetables. I'm always looking for ways to lighten up menus, notes Bonnie Buckley of Kansas City, Missouri, who sent the recipe. Ingredients:
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 tablespoon cornstarch |
1 can (8 ounces) tomato sauce |
1/4 cup reduced-sodium chicken broth |
1/4 cup dry red wine or additional chicken broth |
1/2 teaspoon each dried basil and thyme |
1/4 teaspoon salt |
1 pound boneless skinless chicken breasts, cut into 2-inch strips |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 small onion |
1 medium green or sweet yellow pepper, julienned |
1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups) |
hot cooked spaghetti |
2 tablespoons grated parmesan cheese |
Directions:
1. Drain tomatoes, reserving the juice. Set the tomatoes aside. In a bowl, combine the cornstarch, tomato sauce, chicken broth, wine or additional broth, seasonings and reserved juice until smooth. Set aside.
2. In a large nonstick skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
3. Stir sauce; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and tomatoes; heat through. Serve over pasta. Top with cheese. Yield: 4 servings.
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