Chicken Marinara Recipe
Chicken Marinara Recipe photo by Taste of Home

Chicken Marinara Recipe

Publisher Photo
Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. —Kathleen Williams, St Albans, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1/2 cup dry red wine or chicken broth
  • Hot cooked angel hair pasta or spaghetti

Nutritional Facts

< 1 serving (calculated without pasta) equals 241 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 930 mg sodium, 21 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a meat thermometer reads 170°; remove and keep warm.
  2. In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta. Yield: 4 servings.
Originally published as Chicken Marinara in Quick Cooking January/February 2000, p16

Nutritional Facts

< 1 serving (calculated without pasta) equals 241 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 930 mg sodium, 21 g carbohydrate, 4 g fiber, 27 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Marinara

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 16, 2014

I have made this one for years - it's healthy and delicious, and one of those recipes that comes together quickly when you have a hungry toddler! I also use olive oil instead of nonstick spray, as another reviewer mentioned. The trick to having tender chicken is to pound the breasts lightly with the flat side of a meat mallet, in a ziploc bag or between a couple sheets of plastic wrap, before cooking to tenderize. You also want to check the chicken (sacrifice one chicken breast by cutting into the thickest part to test) and removing it as soon as it cooks through, as any overcooking will toughen chicken breast. Or, substitute boneless skinless chicken thighs, as these are more forgiving in terms of overcooking.

MY REVIEW
Reviewed Oct. 25, 2013

I fixed this for dinner last night but I did make a couple of changes. I used olive oil instead of nonstick spray. After I sauteed the mushrooms, I braised the chicken in the olive oil. Then I removed the chicken and set it aside.. I used a can of diced Italian stewed tomatoes and a packet of spaghetti sauce mix in place of the can of spaghetti sauce. I cooked my sauce for about 20 minutes and then returned the chicken to finish cooking in the sauce and let it cook until the sauce was of desired consistency and chicken was cooked through but not overcooked. I served it over a bed of angel hair spaghetti with salad and garlic bread and a bottle of Chianti. My family loved it and I will make this recipe again.

MY REVIEW
Reviewed Aug. 18, 2009

Yum...I left out the mushrooms-family dislikes them. Used burgundy and a bit of chicken broth; I suggest putting this on low simmer as the chicken came out a bit tough. Served with salad and it's one recipe I will make again.

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