Chicken And Vegetables Marinara
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt3 tbsps
Olive Oil1 medium
Onion (chopped)450 g
Mushroom (halved)1 tbsp
Tomato Paste1 tbsp
Red Wine Vinegar2 tsps
Oregano (freshly chopped)Directions:
1
Rinse and pat dry chicken breasts
2
Season with salt and pepper
3
In a large saute pan, heat 2 tablespoons olive oil
4
Add the chicken and brown well on both sides, about 5 minutes
5
Remove chicken and set aside
6
Add remaining 1 tablespoon of olive oil to the pan and heat until hot but not smoking
7
Add the onion and squash and cook until just soft
8
Stir in the garlic and mushrooms
9
Cook until vegetables are crisp tender about 5 minutes
10
Stir in the red peppers and chopped tomatoes and cook until most of the liquid has evaporated
11
Using a slotted spoon, remove the vegetables to a bowl
12
To the same pan, add the marinara sauce, 1/2 cup of reserved tomato juices, tomato paste, and red wine vinegar
13
Bring to a boil and reduce the heat to medium low
14
Return the chicken breasts to the pan and cook until chicken is no longer pink, about 10 minutes
15
Just before chicken is done, return the vegetables with the freshly chopped herbs to the pan and heat through
16
Transfer chicken and vegetables to a serving platter