18 ounces chicken breast, cut into small pieces (1 / 2 “square)
2.1 c. Onion, diced
2 garlic cloves, minced
Two cans (14.5 ounces) of diced tomatoes
1 1 / 2 c. sliced mushrooms
1.3 c. Balsamic vinegar
1 tsp. Basil
1 tsp. Oregano
2.1 tsp. Thyme
2.1 tsp. Rosemary
4.1 c. Tomato paste
3 1 / 3 c. cooked pasta
1st Spray a large skillet with nonstick cooking spray.
2nd Sauté onion, garlic and mushrooms in large skillet for 5 minutes over low heat.
3rd Add raw chicken pieces to large skillet with onions, garlic and mushrooms.
4th Cook chicken over medium-high Heat no longer pink.
5th Once chicken is cooked, add diced tomatoes, tomato paste, vinegar and spices to the chicken mixture.
6th Stir well and simmer over medium low heat for 20 minutes.
7th Toss 1 cup Sauce 2 / 3 cup cooked pasta for each service.
Serving size: 1 cup sauce with 2 / 3 cup cooked pasta
Nutritional analysis (per serving):
39 g protein
5 g fat
43 g carbohydrates
3 g fiber
88 mg cholesterol
748 mg sodium
51 mg calcium
3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
* Use low-sodium canned tomatoes and tomato paste have, if the quantity to reduce the sodium.
* Add soy cheeses such as mozzarella or parmesan.
* If you want a thicker sauce, add more tomato paste.
* If you use a thinner sauce, less tomato paste.