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Chicken Breasts Marinara Over Fettuccine Recipe
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Chopped plum tomatoes with juices/1 can, 28 ounces low sodium tomatoes with juices, cut up||3 Cup (48 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Skinless boneless chicken breast halves||12 Ounce (4 Pieces)|
|Fettuccine||2 Cup (32 tbs), hot cooked|
|Finely shredded parmesan cheese||2 Tablespoon (Fresh)|
Serving size: Complete recipe
Calories 1472 Calories from Fat 145
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 7.5 g37.3%
Trans Fat 0.1 g
Cholesterol 227.3 mg
Sodium 1866.7 mg77.8%
Total Carbohydrates 199 g66.2%
Dietary Fiber 18.7 g74.7%
Sugars 25.9 g
Protein 124 g248.5%
Vitamin A 120.2% Vitamin C 137.2%
Calcium 61.6% Iron 89.9%
*Based on a 2000 Calorie diet
Cover and cook over medium-low heat for 5 minutes, stirring occasionally.
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 unhealed 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.