Ingredients:
4 whole-boneless chicken breasts cut in chunks
¼ cup olive oil
4 large shallots sliced
1 large red pepper sliced
2 cups cleaned and stemmed, sliced mushrooms
2 large carrots sliced on diagonal
4 cloves of garlic chopped
1 teaspoon salt
Cayenne pepper to taste
1 teaspoon oregano
2 cups Chef Isabella’s Marinara Sauce
2 cups low-sodium chicken stock
1 Tablespoon fresh basil or parsley
1 lb whole wheat or quinoa pasta
Putting it together:
In a large Dutch oven, over medium-high heat, add 2 Tablespoons olive oil. When hot, add the shallots, carrots, red peppers, mushrooms and garlic. Season with salt and pepper. Sauté for 8 minutes. Remove from pan and set aside.
On medium high heat, add remaining olive oil. Add the chicken and sauté until lightly golden. Add wine, chicken stock and marinara sauce. Bring to a boil, add vegetable mixture and simmer for 30 minutes. Add the oregano and fresh basil or parsley and serve over pasta of choice.
Yield: about 21 ½ cup servings
Calories 357, carb 65g, fiber g7, fat 10g, protein 22g, sodium
Video Rating: 5 / 5
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