Red and green pasta sauce with chicken

October 25, 2009

This might be about as easy and tasty as it gets. No measuring allowed on this one – just keep sprinkling and tasting until you are satisfied. I really enjoy adding spinach leaves to tomato based dishes right at the end of cooking so that they wilt but do not cook. This adds wonderful color and health to your food without altering the taste nearly at all! Really, I know that when most of us hear the word spinach we fixate on the smell that leaks out of a freshly opened can of spinach. But the taste of fresh, wilted spinach is worlds away from canned spinach and it is milder even than frozen spinach.

This recipe makes a couple of large servings, or more if there are no big eaters at the table. Serve the sauce over brown rice pasta, which is available very economically at Trader Joe’s (and it is also available at many other health food stores in different brands).

  • 1 14.5z can of diced tomatoes and their juices
  • good drizzle of olive oil
  • 1 tsp or so of chopped garlic
  • few shakes of dried basil leaves
  • fresh ground black pepper and salt to taste
  • 1 boneless chicken breast
  • handful of fresh, torn spinach leaves
  • few sprinkles of grated Parmesan cheese

In a medium sauce pan heat the tomatoes, olive oil, garlic, basil and pepper over medium high heat for 1 minute, adjusting the seasonings as needed. Place the chicken breast into the pan and cover, cooking for about 10 minutes until the chicken breast is cooked through. Turn off the heat and remove the chicken breast from the pan to a cutting board. Take a big handful of fresh spinach leaves, tear them into smaller pieces and stir them into the tomato sauce. Add a few sprinkles of Parmesan cheese and check to see if the sauce needs any additional salt. Chop, slice, or shred the chicken and stir it back into the sauce. Serve the sauce over gluten-free pasta.

*For an extra treat, try sprinkling the warm pasta with a little bit of shredded mozzarella cheese before you ladle on the sauce.

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