Chicken Breasts Marinara Over Fettuccine

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup onion, finely chopped
• 1 tablespoon water
• 3 cups plum tomatoes, coasley chopped with juices or 28 ounces canned tomatoes, no-salt-added, cut up with juices
• 1 1/2 cups water
• 1/4 cup celery, finely chopped
• 1 tablespoon fresh parsley, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1 bay leaf
• 4 boneless skinless chicken breast halves (about 12 oz total)
• 2 cups cooked fettuccine or 2 cups linguine, hot
• 2 tablespoons parmesan cheese, shredded

Recipe

• 1 for the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. cover and cook over medium-low heat for 5 minutes, stirring occasionally. (if necessary, add more water during cooking to prevent the onions from browning.).
• 2 stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. bring to a boil, then reduce the heat to medium-low. gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. remove and discard the bay leaf.
• 3 meanwhile, spray an unheated large skillet with no-stick spray. heat the skillet over medium heat. rinse the chicken and pat dry with paper towels. add to the skillet and cook for 4 minutes. turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
• 4 to serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. then arrange the slices, fanning them, on top of the fettuccine. spoon some sauce over each serving and sprinkle with the cheese. serve with the remaining sauce.