Pasta and Marinara with Baked Chicken
Easy and healthy, this pasta and marinara with baked chicken is a great idea. Thank you to the American Heart Association for providing this recipe.
Ingredients
1 package whole-wheat pasta (10 oz package)
1 pound chicken tenderloins (I used 2 chicken breasts cut into strips)
1 can low-sodium diced tomatoes (28 oz can)
2 tsp minced garlic
2 tsp dried basil
2 tsp dried oregano
1/2 tsp black pepper
1 tbsp dried parsley
Fat-free parmesan or mozzarella cheese
Vegetable spray
Instructions
1
To make the pasta: simply prepared the pasta as directed on the package.
2
Spray a 9x13 baking dish with vegetable spray and place the chicken tenderloins or chicken breasts into the pan and bake in a preheated 350 degree oven for about 20 minutes or until fully cooked through (internal temperature 165 degree’s). Remove from the oven and set aside until ready to use.
3
Heat a large sauté pan on the stove and lightly spray with vegetable spray and add the garlic sautéing for about 2 minutes.
4
Add the basil, oregano, diced tomatoes, black pepper and parsley. Stir everything together to combine, bring to a boil and simmer for about 10 minutes.
5
Spoon pasta onto a platter, top with the marinara sauce, cooked chicken (cut however you want), sprinkle of shredded parmesan cheese, serve and enjoy!
Tags:
American Heart AssociationChef BryanCooking with Chef BryanEasy Dinner IdeasKUTVPasta and MarinaraQuick and Easy Dinner Ideas
chefbryan