Monday, February 25, 2013

Spaghetti Topped with Pan Fried Chicken and Homemade Marinara

This is a super meal for as few as one or multiply to accommodate a crowd. I typically put my chicken breasts in the marinade one night and then cook the next evening. The, from start to finish takes way less than an hour.
For those of you who are working, but want a good gluten free home cooked meal at the end of long day, this recipe just might be what you have been looking for.
Here is my recipe:
2 4-ounce Chicken breasts, boneless and skinless
1 cup Italian dressing
4 ounces DeBoles Gluten Free Spaghetti Style Pasta

Place chicken breasts in plastic bag; pour Italian dressing over chicken. Seal and place in refrigerator for a minimum of 4 hours and up to 24.

1 1/2 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
1/2 medium  onion, finely chopped (about 1/2 cup)
1/2 teaspoon salt
1/4 cup chicken base
1 1/2 teaspoons dried rosemary, crushed
2 1/4 teaspoons dried basil leaves
2 1/4 teaspoons dried oregano leaves
1 teaspoon balsamic vinegar
1 14-ounce can diced tomatoes, undrained seasoned with garlic, basil and oregano
 1/4 cup mozzarella cheese coarsely shredded

To prepare meal:

1. Start sauce by heating oil in a heavy medium saucepan over medium-low heat. Add garlic, onions and salt. Cook until onion is tender or about 4 minutes.
2. Add chicken base, herbs, vinegar and diced tomatoes. Cover and simmer until sauce is reduced and thick, about 15 or so minutes. Season with salt and remove from heat.
3. While sauce simmers, cook pasta according to directions, drain, set aside.
4. While sauce is simmering and pasta is cooking, Drain chicken and place in grill pan heated over medium high heat; cook for about 3 minutes per side or until lightly caramelized. (Note: Non-stick cooking spray, butter or oil are not needed, residual fat on chicken from Italian dressing marinade is sufficient for pan grilling). Remove from heat and set aside. (Note: cooking time is for a 4-5 oz breast, adjust cooking time as needed for larger portion; do not use this cooking method on chicken breasts over 6 oz because they will not cook throughout before the outside is overcooked. For large portions, slice them into two thinner portions.)
5. Place cooked pasta on plate, top with cooked chicken and cover with sauce. Top with mozzarella, if desired.

Servings: 2

(Author’s Note: The sauce prepares enough for 4 servings; I like to reserve half for use with fried cheese or over nachos.)

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Inactive Time: 4 hours
Total Time: 4 hours and 40 minutes

Calories Per Serving: 737.58
Calories From Fat (19%) 140.97

% Daily Value
Total Fat 16.03 g 25%
Saturated Fat 2.42 g 12%
Cholesterol 75.1 mg 25%
Sodium 1510.73 mg 63%
Potassium 397.38 mg 11%
Total Carbohydrates 110.26 g 37%
Fiber 5.19 g 21%
Sugar 6.04 g
Protein 34.74 g 69%
Copper 0.04 mg 2%
Energy 3086.11
Glucose 1.01 g
Iron 11.99 mg 67%
Lactose 0 g
Lysine 0.03 g
Magnesium 12.08 mg 3%
Manganese 0.31 mg 16%
Phosphorus 16.29 mg 2%
Riboflavin 0.1 mg 6%
Selenium 0.78 mcg 1%
Thiamin 0.02 mg 1%
Vitamin A 631.23 IU 13%
Vitamin B12 0 mcg 0%
Vitamin B6 0.08 mg 4%
Vitamin C 18.19 mg 30%
Vitamin D 0I U 0%
Vitamin E 1.21 mg 12%
Vitamin K 23 mcg 29%
Zinc 0.16 mg 1%

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

1 comment:

  1. What a beautiful picture and serving platter :) Thanks for linking up at Gluten Free Fridays!


Thank you for your comment.