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  • Chicken And Vegetables Marinara

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    Chicken And Vegetables Marinara
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Skinless, boneless chicken breast halves (about 2 pounds) Salt and pepper
    • 3 Tbsp. Extra virgin olive oil
    • 1 med Onion, minced
    • 2 x Garlic cloves, chopped
    • 1/4 lb Mushrooms, halved
    • 1/2 lb Butternut squash, peeled and cut into 1/2-inch cubes
    • 1 sm Jar roasted red peppers, liquid removed and cut into 1/4-inch strips
    • 1 can (14 1/2 ounce) peeled tomatoes, liquid removed, minced and juices reserved
    • 1 1/2 c. Marinara sauce, homemade or possibly store bought
    • 1 Tbsp. Tomato paste
    • 1 Tbsp. Red wine vinegar
    • 2 tsp Freshly minced oregano

    Directions

    1. Rinse and pat dry chicken breasts. Season with salt and pepper. In a large saute/fry pan, heat 2 Tbsp. extra virgin olive oil. Add in the chicken and brown well on both sides, about 5 min. Remove chicken and set aside.
    2. Add in remaining 1 Tbsp. of extra virgin olive oil to the pan and heat till warm but not smoking. Add in the onion and squash and cook till just soft. Stir in the garlic and mushrooms. Cook till vegetables are crisp tender about 5 min. Stir in the red peppers and minced tomatoes and cook till most of the liquid has evaporated. Using a slotted spoon, remove the vegetables to a bowl.
    3. To the same pan, add in the marinara sauce, 1/2 c. of reserved tomato juices, tomato paste, and red wine vinegar. Bring to a boil and reduce the heat to medium low. Return the chicken breasts to the pan and cook till chicken is no longer pink, about 10 min. Just before chicken is done, return the vegetables with the freshly minced herbs to the pan and heat through.
    4. Transfer chicken and vegetables to a serving platter.
    5. Yield: 4 servings

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