Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Stir-Fried Chicken Marinara

This hearty dish is chock-full of chicken and vegetables. "I'm always looking for ways to lighten up menus," notes Bonnie Buckley of Kansas City, Missouri, who sent the recipe.

4 ServingsPrep/Total Time: 20 min.

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon cornstarch
1 can (8 ounces) tomato sauce
1/4 cup reduced-sodium chicken broth
1/4 cup dry red wine or additional chicken broth
1/2 teaspoon each dried basil and thyme
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into 2-inch strips
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion
1 medium green or sweet yellow pepper, julienned
1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups)
Hot cooked spaghetti
2 tablespoons grated Parmesan cheese

Directions

Drain tomatoes, reserving the juice. Set the tomatoes aside. In a
bowl, combine the cornstarch, tomato sauce, chicken broth, wine or
additional broth, seasonings and reserved juice until smooth. Set
aside.
In a large nonstick skillet or wok, stir-fry chicken and garlic in

2 of 2

Stir-Fried Chicken Marinara (continued)

Directions (continued)

hot oil until no longer pink. Remove and keep warm. In same skillet,
stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for
4-5 minutes or until tender.
Stir sauce; add to pan. Bring to a boil; cook and stir for 2 minutes
or until thickened. Add chicken and tomatoes; heat through. Serve
over pasta. Top with cheese. Yield: 4 servings.

Nutrition Facts: One serving (1 cup stir-fry, calculated without spaghetti) equals 251 calories, 6 g fat (1 g saturated fat), 68 mg cholesterol, 745 mg sodium, 17 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable,

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.