CHICKEN MARINERA RECIPES
CHICKEN MARINARA RECIPE - FOOD.COM
I am posting this because an Italian patient of mine didn't have any family recipes passed on to him (due to adoption). Now I can just print it out if need ever arises again! lol This is the recipe my Sicilian mother and grandmother taught me. It is simple, delicious and one of my favorite comfort foods. It is much quicker than marinara with beef or pork (i.e. sausage or meatballs)--ENJOY! And please don't tell my grandmother I posted this family recipe online.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 484.1, FatContent 7.1, SaturatedFatContent 1.1, CholesterolContent 43.9, SodiumContent 685.5, CarbohydrateContent 75.8, FiberContent 6.7, SugarContent 12.1, ProteinContent 30
CHICKEN MARINARA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
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, FatContent 3g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 930mg sodium, CarbohydrateContent 21g carbohydrate (14g sugars, FiberContent 4g fiber), ProteinContent 27g protein.
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Reviews 3.1
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Reviews 5.0
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A friend served this delicious slow-cooker chicken pasta before a church social, and I fell in love with it. My husband says it's restaurant quality. —Linda Baumann, Richfield, Wisconsin
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- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the marinara sauce, tomato, salad dressing, Italian seasoning and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Cook pasta according to package directions; drain. Serve chicken and sauce with pasta; sprinkle with cheese.
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Reviews 4.7
Total Time 35 minutes
Category Trusted Brands: Recipes and Tips, Borden Cheese
Calories 786.4 calories per serving
- Bake until cheese has melted and sauce is bubbly, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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CHICKEN BREAST MARINARA | CHICKEN BREAST RECIPES | NO ...
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From noreciperequired.com
Reviews 3.5
Total Time 70 minutes
Category Main
Cuisine American
From noreciperequired.com
Reviews 3.5
Total Time 70 minutes
Category Main
Cuisine American
- I made this Chicken Marinara recipe after thinking about ways I could put a spin on a more traditional chicken parmesan…and I think you’ll notice that it is indeed very similar. Here, I skip the process of breading, and frying up the chicken, which saves a lot of time and effort. But, I still use a combination of a great marinara sauce, some mozzarella cheese, and a good hot over that combines the flavors into a wonderful combo. I’ve made this somewhat “casserole” style in an oven proof frying pan, but you can easily do this in any baking dish. Enjoy! Recipe Overview and Keys to Success To make the best Chicken Breast Marinara just make sure to the following Most important is to make sure you don’t try out the chicken breasts. I cook mine separately on the stove top and make sure to just barely cook them through - even slightly under is ok - as we’re going to cook them again Use a good marinara. If you buying jarred sauce, make sure it’s a good one. Better yet, make you’re own! And use a good amount of sauce. I like to use a lot, ensuring all the chicken is well covered. Set your oven nice and hot. You want about 450 degrees to ensure the cheese melts and browns quickly; and the chicken doesn’t over cook Ingredients 2 boneless skinless chicken breasts 1 lb shredded mozzeralla cheese 2 cups marinara sauce Fresh basil leaves Olive oil Salt and pepper Chicken Breast Marinara Preheat your over to 450 degrees Heat an over proof frying pan over med-high heat for a few minutes While the pan heats, season both sides of the chicken breasts with salt and pepper Coat the pan with olive oil, and lay in the chicken breasts Sear on that first side for 3 - 4 minutes, without touching for flipping Turn the chicken over, and sear the other side for the same amount of time; make sure to adjust the heat if the pan is scorching or not hot enough Turn off the heat, and remove the chicken from the pan to cool for about 10 minutes While the chicken cools, heat the marinara sauce on the stove top Slice the chicken into pieces about 1/2 - 3/4 inches thick Coat the frying pan (or a baking dish) with olive oil, and lay the sliced chicken in the pan, with the slices slightly overlapping in a single layer on the pan Season with salt and pepper Spoon the heated marinara over the sliced clicken, evenly, in a layer about a 1/4 thicken If you’d like, spread some of the fresh basil leaves around the pan, on top of the sauce Now cover the whole thing with the shredded mozzarella cheese Move the pan into the oven, an allow it bake for about 8 - 12 minutes until the cheese is fully melted, and browned in several spots Remove from the oven and allow it to cool for 5 - 7 minutes Once cooled server it up and enjoy! Wine Recommendation for Chicken Marinara For most tomato sauce heavy/Italian inspired recipes, I tend to recommend staying with Italian wines, and this is no exception. My first choice would be a Sangiovese, which has a beautiful and natural affinity for tomato sauces. Sangiovese is also widely available. Another great choice would be Nebiolo, which also red, is on the lighter side, will go great with the tomato, and won’t over power the chicken. Enjoy!
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Reviews 4.5
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