Chicken Breasts Marinara over Fettuccine Recipe #378621
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1 hour | 20 min prep
SERVES 4
- 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
- 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 sprinkle with the cheese. Serve with the remaining sauce.
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5 stars