- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 268.3
- Total Fat: 7.8 g
- Cholesterol: 66.0 mg
- Sodium: 773.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.9 g
- Protein: 29.8 g
Joanie's Chicken and veggie marinaraSubmitted by: MOSTLYH2O
IntroductionI used zucchini , broccoli and a few shelled fava beans for this but only because that's what I had on hand; you could really use anything for the veg, or none at all. I used zucchini , broccoli and a few shelled fava beans for this but only because that's what I had on hand; you could really use anything for the veg, or none at all.
3 pounds chicken breast, raw
2 jars marinara sauce (I used Trader Joe's tomato basil marinara)
1 jar red pepper eggplant spread (if you can't find this you can just use chopped red bell peppers)
1 small can tomato paste
raw zucchini, cut into 1/2" chunks
raw broccoli, cut into small florets
5 cloves of garlic, minced (or more!)
1 Tbsp olive oil
2 Tbsp sugar (this sounds like a lot, but this makes a HUGE amount)
Salt and pepper to taste
I then shredded up the chicken and served it over polenta, but you could put it over rice or pasta if you want.
Serving Size: Makes 12 2-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MOSTLYH2O.