Thursday, June 11, 2009

Chicken Marinara

This is one of Stephen's favorite meals. I've become pretty fond of it as well. Especially with some yummy garlic bread or breadsticks on the side.

This is what my plate looks like (sorry for the poor pictures - in a hurry to eat)...

And here is Stephen's plate.

He loves olives and Parmesan. I won't eat either.
And yet we still love each other :)

And here is the recipe. Enjoy.

Chicken Marinara
4 boneless skinless chicken breast halves (1 lb.)
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 tsp dried basil
1/2 tsp Italian seasoning
1 jar (28 oz.) meatless spaghetti sauce (I use Newman's Marinara - love it)
1/2 cup chicken broth
hot cooked spaghetti

In a nonstick skillet coasted with nonstick cooking spray, cook chicken for about 6 minutes on each side or until no longer pink; remove and keep warm.
Add mushrooms, garlic, basil and Italian seasoning to skillet; saute until mushrooms are tender. Stir in spaghetti sauce and broth. Add chicken; cover and simmer for 10 minutes or until heated through.
Serve over pasta.

Confessions: I often substitute canned mushrooms pieces and stems for the fresh mushrooms and garlic powder (or Tastefully Simple's Garlic Garlic) for the garlic cloves. This is one of those recipes where I don't even measure out the ingredients anymore! And it still turns out yummy!

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