Chicken Breast Marinara over Fettuccine
Source of Recipe
1/4 cup finely chopped onions
1 tablespoon water
3 cups coarsely chopped plum tomatoes (with juices)
or 1 can (28 ounces) low-sodium tomatoes (with
juices), cut up
1 1/2 cups water
1/4 cup finely chopped celery
1 tablespoon minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 clove garlic, minced
1 bay leaf
4 skinless, boneless chicken breast halves (about 12 ounces total)
2 cups hot cooked fettuccine
2 tablespoons finely shredded fresh Parmesan
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.)
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 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.
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 with the remaining sauce.
Amount Per Serving: Calories 227
Fat 2.8 g, Cholesterol 52 mg,
Sodium 133 mg,