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Ingredients
- 1/4 c. finely-minced onions
- 1 Tbsp. water
- 3 c. coarsely-minced plum tomatoes with juice (or possibly a 28-ounce can low-sodium tomatoes with juice, cut up)
- 1 1/2 c. water
- 1/4 c. finely-minced celery
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. red wine vinegar
- 1 tsp dry oregano
- 1 tsp dry thyme
- 1 x garlic clove chopped
- 1 x bay leaf
- 4 x boneless skinless chicken breast halves (abt 12 ounce total)
- 2 c. warm cooked fettuccine
- 2 Tbsp. finely-shredded fresh Parmesan cheese
Directions
- For the sauce, in a medium saucepan, combine the onions and the 1 Tbsp. water. Cover and cook over medium-low heat for 5 min, stirring occasionally. (If necessary, add in more water during cooking to prevent the onions from browning.)
- Stir in the tomatoes (with juices), the 1 1/2 c. 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 min or possibly till the sauce is the desired consistency. Remove and throw away the bay leaf.
- 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 in to the skillet and cook for 4 min. Turn the chicken over and cook for 4 to 6 min more or possibly till the chicken is no longer pink.
- 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.
- If there is any leftover sauce, freeze it to serve over pasta as a side dish for another meal.
- This recipe yields 4 servings.
- Comments: Gone are the days when a made-from-scratch Italian sauce required several hrs of simmering. This marinara sauce is just as tasty as a traditional one but takes only 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 512 | |
| Calories from Fat 28 | 5% |
| Total Fat 3.23g | 4% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 85mg | 4% |
| Potassium 433mg | 12% |
| Total Carbs 90.79g | 24% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.69g | 2% |
| Protein 27.38g | 44% |
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