Chicken Breasts Marinara over Fettuccine

Ingredients

• 1/4 cup onion, finely chopped
• 1 tablespoon water
• 3 cups plum tomatoes, coasley chopped with juices or 28 ounces canned tomatoes, no-salt-added, cut up with juices
• 1 1/2 cups water
• 1/4 cup celery, finely chopped
• 1 tablespoon fresh parsley, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1 bay leaf
• 4 boneless skinless chicken breast halves (about 12 oz total)
• 2 cups cooked fettuccine or linguine, hot
• 2 tablespoons parmesan cheese, shredded

Directions

1. 1

   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.).

2. 2

   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.

3. 3

   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.

4. 4

   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.