Chicken Marinara
This old world classic can be served with a green salad.

Servings: 6

• 2 - 28 ounce cans diced tomatoes
• 1 3/4 cup water
• 5 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 tablespoon dried basil
• 1 pound boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large sweet hybrid onion, coursely chopped
• 1 cup sliced button mushrooms
• 1/4 cup red wine
• 16 ounces pasta angel hair pasta*
• 1/4 cup grated parmesan cheese

Sautee garlic in 1 tablespoon of the olive oil until lightly browned; remove from skillet and set aside. Cut chicken into bite-size pieces. Place chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white and juices run clear. Season with salt and pepper to taste.

Add tomato paste, cooked garlic and combine. Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a light simmer and cover. Simmer for one hour, stirring occasionally. Test salt and pepper seasoning and adjust if necessary. Thirty minutes into simmering time, add wine and stir well and resume covered simmering.

During last fifteen minutes of simmering time, cook pasta in a separate pan, according to directions on package. When pasta is done, remove from heat, drain well and place in large pasta bowl. Pour sauce over cooked pasta and toss lightly. Sprinkle with parmesan cheese and serve.

* Your favorite pasta like spaghetti, penn or linguinne may be substituted.

Per Serving: 519 Calories; 8g Fat (14.3% calories from fat); 2g Saturated Fat; 32g Protein; 79g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 784mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fat.

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