Chicken With Vegetable Marinara Sauce Food

CHICKEN MARINARA CASSEROLE

Steps:

• Preheat oven to 375*.
• Spray a 9x13 baking dish or pan with a nonstick cooking spray.
• Saute the Onions and Zucchini.
• In a large bowl mix together the cooked and diced Chicken, the sauteed vegetables, Diced Tomatoes, diced Roasted Peppers, and Mushrooms, set aside.
• Using the prepared dish or pan, layer 1/2 the Chicken Mixture followed by 1/2 the Marinara sauce, then 1/2 the Ricotta cheese, and 1/2 of the Shredded Cheese.
• Repeat the same sequence again using the last 1/2.
• Sprinkle the top with the Parmigiano Reggiano cheese and then the breadcrumbs.
• Bake Casserole for 40 minutes or until hot and bubbly.

# 1 BAKED CHICKEN WITH MARINARA SAUCE

Steps:

• Wash chicken well under cold water, pat dry.Combine flour,salt and pepper on a paper bag or plastic bag. Add pieces a few at a time and shake until coated with flour mixture. Place chicken in a shallow baking dish. Dot with butter.
• Bake at 450 for 25 minutes. Remove from oven then pour the marinara sauce over the chicken. Sprinkle with dillweed and cheese. Reduce heat to 350 and bake 25 minutes. Serve hoy or cold.

CHICKEN WITH VEGETABLE MARINARA SAUCE

Steps:

• Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon from pan to medium bowl. Discard all but 2 tsp. drippings from pan.
• Add chicken and oregano to reserved drippings in pan; cook and stir 5 min. or until chicken is no longer pink. Add to bacon.
• Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 5 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until chicken is done and pasta is tender. Top with cheese.

CHICKEN MARINARA

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.

VEGETARIAN MARINARA SAUCE

Steps:

• In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
• Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
• Transfer mixture to a large heavy bottom cooking pot.
• Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
• Sauce should be smooth when cooked.
• Adjust seasonings to taste.
• Remove bay leaves and discard.
• Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
• This sauce may be canned while it is hot.
• Follow canning instructions carefully.
• It also freezes well in plastic containers.
• If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.

CHICKEN & PASTA WITH MARINARA SAUCE

Steps:

• In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
• Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
• Add spices and chicken chunks; cook through--about 10 minutes.
• Add stewed Italian style tomatoes to chicken/Marinara sauce.
• Simmer while cooking pasta according to package directions.
• Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.

ITALIAN CHICKEN BREAST WITH MARINARA SAUCE

Steps:

• CHICKEN BREASTS:.
• In a medium bowl, combine mozzarella cheese, 2 cups of the flour, parsley flakes, Parmesan cheese, and dressing mix.
• Whisk together milk and eggs in a shallow bowl until well blended.
• Place remaining cup of flour in another shallow bowl.
• Coat the chicken with flour and shake off the excess.
• Dip the chicken into the egg mixture and then into the cheese mixture.
• Coat the chicken evenly with the cheese mixture and press it into the chicken.
• Heat about 1/8 inch vegetable oil in a large skillet over medium heat.
• Add the chicken and cook for 5-6 minutes on each side or until cooked through.
• MARINARA SAUCE:.
• Heat oil in a large saucepan or a dutch oven over medium heat.
• Add chopped onion, garlic& bell pepper and saute' for 3 minutes stirring constantly to prevent it from burning.
• Add tomatoes, tomato sauce, rosemary, oregano, salt and pepper.
• Bring to a boil.
• Reduce the heat and simmer for 1 hour.
• To serve, put cooked pasta in a large pasta bowl or platter.
• Pour some of the marinara sauce over the top.
• Lay the chicken breasts on top and pour the remainder of the marinara sauce over all.

CHICKEN, PASTA AND VEGETABLE MARINARA SKILLET

Steps:

• Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon to medium bowl, reserving 2 tsp. drippings in pan. Add chicken and seasoning to drippings; cook and stir 4 min. or until chicken is no longer pink. Add to bacon.
• Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 12 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until pasta and vegetables are tender and chicken is done.
• Top with cheese.