Baked Greens, Chicken & Italian Sausage Marinara (no pasta)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
160 grams mustard greens, fresh (about 1/2 one store bushel)262 grams red ripe tomatoes (about 2 medium - large tomatoes)20 grams garlic (about 4 cloves)378 grams chicken breast, no skin (about 3 large breasts/8 breast strips)1/2 cup Prego Italian Sausage & Garlic Meat Sauce 1 tablespoon red curry powder1/4 tablespoon of salt (to taste)*
Pre-heat oven to 375 degrees Farenheit
1. Lightly grease the bottom of a large baking dish, use paper towel to remove excess oil.
2. Rinse mustard greens carefully in cool water, allow to soak for a moment then cut the leaves into 1/2 inch strips. Line the bottom of the baking dish with the greens (do not press down to conserve space, the greens will shrink during the baking process).
3. Cut two red ripe tomatoes into bite-sized chunks. Use half of the tomato chunks to cover the greens, set the other half of the tomato chunks to the side for future use.
4. Finely chop/dice four cloves of garlic and set to the side for future use.
5. Sprinkle a few shakes of your preferred seasoning over the greens: I use sea salt and red curry powder (to taste)*
6. Rinse the chicken, if using whole breasts - cut down to about 8 strips and layer in baking dish over the seasoned greens and tomatoes.
7. Sprinkle a few more shakes of your preferred seasoning over the chicken strips: I use sea salt and red curry powder (to taste)*
8. Spread finely chopped garlic over the seasoned chicken breasts, try to spread evenly.
9. Use the remaining half of the tomato chunks to cover the chicken and garlic, try to spread evenly.
9. Pour 1/2 cup of Prego Italian Sausage & Garlic Meat Sauce over the top of your chicken, try to create an even coating.
10. Cover the baking dish with aluminum foil and bake for 30 - 45 minutes until chicken is thoroughly baked.
11. Remove from oven, let the baking dish cools enough for you to stir the dish (we want to make sure the Prego Italian Sausage & Garlic Meat Sauce and chopped garlic mixes evenly through the dish.
12. Your ready to serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CINNAMONSHAKER.
1. Lightly grease the bottom of a large baking dish, use paper towel to remove excess oil.
2. Rinse mustard greens carefully in cool water, allow to soak for a moment then cut the leaves into 1/2 inch strips. Line the bottom of the baking dish with the greens (do not press down to conserve space, the greens will shrink during the baking process).
3. Cut two red ripe tomatoes into bite-sized chunks. Use half of the tomato chunks to cover the greens, set the other half of the tomato chunks to the side for future use.
4. Finely chop/dice four cloves of garlic and set to the side for future use.
5. Sprinkle a few shakes of your preferred seasoning over the greens: I use sea salt and red curry powder (to taste)*
6. Rinse the chicken, if using whole breasts - cut down to about 8 strips and layer in baking dish over the seasoned greens and tomatoes.
7. Sprinkle a few more shakes of your preferred seasoning over the chicken strips: I use sea salt and red curry powder (to taste)*
8. Spread finely chopped garlic over the seasoned chicken breasts, try to spread evenly.
9. Use the remaining half of the tomato chunks to cover the chicken and garlic, try to spread evenly.
9. Pour 1/2 cup of Prego Italian Sausage & Garlic Meat Sauce over the top of your chicken, try to create an even coating.
10. Cover the baking dish with aluminum foil and bake for 30 - 45 minutes until chicken is thoroughly baked.
11. Remove from oven, let the baking dish cools enough for you to stir the dish (we want to make sure the Prego Italian Sausage & Garlic Meat Sauce and chopped garlic mixes evenly through the dish.
12. Your ready to serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CINNAMONSHAKER.
Nutritional Info Amount Per Serving
- Calories: 317.5
- Total Fat: 5.0 g
- Cholesterol: 112.1 mg
- Sodium: 1,228.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.8 g
- Protein: 49.1 g
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