30 Minute Chicken Marinara Sauce Recipes
30-MINUTE CHICKEN MARINARA SAUCE
The best chicken marinara sauce comes together quickly with a few pantry ingredients. Use it as an easy dinner of chicken spaghetti or other Italian dishes. With delicious taste, this healthy marinara sauce will be a family favorite.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick, then cut again the other way to make more bit size pieces
- Shred onion with the large side of a shredder. You can also chop the onion instead-but simmer a bit longer.
- In a large skillet add a tablespoon of butter or olive oil over medium-high heat. Saute the chicken for about 5 minutes, add the onion and cook until clearing of the onion-about 10-12 minutes total. Add the garlic the last few minutes of cooking.
- Add all other spices and tomatoes. Simmer for at least 15 minutes-cook pasta during the simmering time.
- Serve over cooked pasta or in other dishes.
Nutrition Facts : Calories 112.9 kcal, Carbohydrate 12.2 g, Protein 10.6 g, Fat 3.3 g, SaturatedFat 1.5 g, Cholesterol 29.1 mg, Sodium 623.5 mg, Fiber 3 g, Sugar 6.8 g, TransFat 0.1 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
PRESSURE COOKER 30 MINUTE MARINARA SAUCE
A tasty and quick Marinara sauce for pasta, and all sorts of other foods calling for a marinara sauce...can also be turned into a pizza sauce by adding more spices. Takes a little over a 1/2 hour to make.
Provided by abfabinri
Categories Sauces
Time 35m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat Pressure Cooker on medium heat and add olive oil.
- Chop onion and garlic however fine you like and add to hot oil.
- Cook for a minute do not brown!
- Throw in the rest of your spices except salt.
- Throw in the carrot( I leave it in large chunks and remove it but you may keep it in sauce if you like so you can cut it to whatever size you like or even mince it).
- Add the can of Tomatoes and some water--I use about 1/4 of the tomato can full of water -- it gets thick so you need to add enough or it could stick and burn.
- Put lid on cooker and bring to pressure. Turn down enough to keep it low but still have pressure in pot. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
- Take of lid and taste --add salt, maybe a pinch of sugar if you want. You can also stir in some more EVOO at this point remove carrot (or not), Voila! Done!
- *** I like it on Penne pasta with some grated Pecorino Romano and Parmesan cheese but you can use it on whatever you like. Lasagana, Veal Cutlet. Makes a good base for Clam Zuppa sauce or Tuna sauce.
CHICKEN MARINARA
Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.
Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.
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