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    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.

    Nutrition Facts:
    Amount Per Serving: Calories 227
    Fat 2.8 g, Cholesterol 52 mg,
    Sodium 133 mg,




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