Chicken Marinara For Two Recipes

30-MINUTE CHICKEN MARINARA SAUCE

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.

QUICK & EASY CHICKEN MARINARA

Steps:

• In a non-stick skillet coated with cooking spray cook chicken for approx.
• 4-5 minutes on each side.
• Don't over cook there is additional heating time at the end.
• Remove from pan and keep warm.
• Add mushrooms, garlic, basil, and Italian seasoning.
• Saute until mushrooms are tender.
• Stir in spaghetti sauce and red wine.
• Add chicken, cover and simmer 10 minutes or until heated through.
• Serve over pasta.

CHICKEN MARINARA

Steps:

• Sauté garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces.
• Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
• Add tomato paste, cooked garlic and mix well.
• Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
• Midway, add wine and stir well and resume covered simmering.
• During last fifteen minutes or so, cook pasta according to directions on package.
• In large bowl, pour sauce over cooked pasta and mix well.
• Sprinkle cheese on top and serve!

CHICKEN MARINARA FOR TWO

Steps:

• In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat. , In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken. , Cover and bake at 350° for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear.

FLAVORFUL CHICKEN MARINARA FOR TWO

Steps:

• Cut a pocket in each chicken breast half, leaving meat attached on one side. In a small bowl, beat cream cheese and 2 teaspoons soup mix until blended. Stuff into chicken pockets; secure with toothpicks. Place in an 8-in. square baking dish coated with cooking spray. Combine the water, oil and remaining soup mix; pour over chicken., Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Cook pasta according to package directions; drain. Divide pasta between two small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted.

MARINARA POACHED CHICKEN FROM FROZEN

Steps:

• Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
• Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
• To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.

GARLIC CHICKEN MARINARA

Steps:

• In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
• In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
• In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
• Toss pasta with garlic chicken sauce. Serve warm.

CHICKEN MARINARA RECIPE BY TASTY

Steps:

• Heat up rotisserie chicken and marinara sauce.
• Place cooked pasta in a thermos followed by hot chicken and marinara sauce.
• Shake to mix and place in lunch box along with sliced bell peppers.
• Slice an apple and reassemble slices around the core. Wrap with a rubber band to prevent browning.
• Pack bento box in the lunchbox with a frozen juice box and a fork.
• Enjoy!

CHICKEN MARINARA

Steps:

• Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper.
• Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.
• Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium. Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.