Chicken Spaghetti With Red Sauce

Ingredients 

• ▢ 2 skinless boneless chicken breasts 
• ▢ 2 tsp olive oil
• ▢ 1 tsp oregano
• ▢ 1/2 cup chopped onion
• ▢ 3 cloves garlic 
• ▢ 1 28 oz. diced tomatoes
• ▢ 1 8 oz. tomato sauce
• ▢ 1/4 tsp red pepper flakes optional 
• ▢ 2 tsp sugar
• ▢ 1/2 cups chopped fresh basil
• ▢ parmesan cheese 

Marinade for Chicken:

• ▢ 1/4 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 tsp oregano
• ▢ 1/2 tsp garlic salt

INSTRUCTIONS

Marinade for Chicken:

• Mix together marinade ingredients and add cut up chicken
• Marinade for 30-60 minutes

Tomato Sauce

• Saute onions and garlic in olive oil.
• Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil. Simmer for 20 minutes
• While sauce is simmering, cook marinaded chicken (drained) in a frying pan until cooked through
• Add chicken into sauce and simmer for 5-10 minutes. Serve over pasta
• Garnish with freshly chopped basil and freshly grated Parmesan cheese

Piccata Sauce

 

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 1 large shallot, minced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• ½ cup dry white wine
• 1 ¼ cups chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained

• Heat the butter in a large skillet over medium heat. Once hot, add the garlic and shallots and cook for about 3 minutes.
• Whisk in the olive oil and flour; cook while whisking for about 5 minutes. 
• Add the wine and chicken broth; cook until slightly thickened.
• Stir in the lemon juice and capers

Creamed onions

 

• 14.4 ounces frozen pearl onions
• 1/2 cup low-sodium chicken broth
• 2 tablespoons sherry
• 1 bay leaf
• 2 teaspoons fresh thyme leaves
• 1/3 cup heavy cream
• 1 tablespoon flour (+)
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• In a small saucepan over low heat, combine the frozen pearl onions, chicken broth, sherry, bay leaf and thyme leaves. Bring to a low simmer and allow onions to thaw, approximately 5-6 minutes. Stir occasionally.
• In a small bowl, whisk together the heavy and cream and flour. Combine with the onions mixture, stirring until no streaks are left.
• Continue to simmer on low heat for 3-4 minutes.
• Remove from the heat and stir in the salt and pepper. Remove and discard the bay leaf.