Saturday, August 27, 2011


4 to 6 skinless boneless chicken breasts
1 tsp extra-virgin olive oil
1/2 tsp fresh ground black pepper
1/2 tsp salt
1/2 cup chopped onion
1 garlic cloves, pressed
1 tsp basil
1/2 tsp oregano
3 large tomatoes, chopped
1/2 cup wine vinegar
1/2 lb uncooked whole-wheat spaghetti

Season chicken breasts with the pepper and salt. Spray a large nonstick skillet with nonstick cooking olive oil spray and brown chicken on both sides.

In another skillet, saute the onion and garlic in the olive oil for 4 to 5 minutes. Add the tomatoes, oregano, basil, and wine vinegar and bring to a boil. Cook mixture for about 10 minutes until the sauce thickens.

Add the chicken to the sauce and cook for another 15 minutes or until the chicken is cooked through.

Meanwhile, cook the pasta according to the package directions.

Serve the chicken and sauce over the hot pasta.

NOTE: Serve this dish with a green salad for a healthy meal.

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