Joanie's Chicken and veggie marinara

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Nutritional Info
  • 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

View full nutritional breakdown of Joanie's Chicken and veggie marinara calories by ingredient
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Introduction

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. 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.
Number of Servings: 12

Ingredients

    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

Directions

Just throw everything into the pot together and stir up a bit. Then cook in a 350-degree oven for two or more hours.

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.

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