In these modern time we all seem to be scrapping for both time and money. No matter how carefully you balance your checkbook or dutifully stick to your schedule, it seems these two valuable commodities are always scarce.
With that rather unpleasant reality in mind, we decided to escape into the kitchen with a dish that’s both easy on the pocketbook, and quick to prepare. We bring you, Chicken Marinara & Veggies. This is a very versatile dish, perfect for a quick dinner, but it can be easily dressed up by being served over whole wheat pasta or brown rice, and even makes for a nice lunch when put in a whole wheat french roll.
This recipe requires:
- 3 chicken breasts (boneless & skinless)
- 3 bell peppers
- 10 ounces of sliced mushrooms (fresh)
- 8 ounces frozen artichoke hearts
- 24 ounces of pre-prepared marinara sauce
- 3 tablespoons of fresh basil
- 2 tablespoons of canola oil
- Lemon pepper (sprinkle to taste)
- Parmesan cheese (sprinkled to taste)
Start off by putting your canola oil into a non-stick cooking pan. Heat this on high, place your chicken in and sprinkle with lemon pepper. Saute the chicken until no longer pink, the toss in your peppers, artichokes, mushrooms and basil. Stir this around to assure the vegetables cook to a crisp tender.
Next, add in your marinara, sprinkle with parmesan, cover and let simmer for 15-20 minutes.
Now you are ready to serve. Place your chicken on a plate, a ladel your vegetables and marinara over. Sprinkle with parmesan, and you are ready to enjoy.
To Your Health,
-Sharon & Sarah Marcotte